Name: Roast lamb with pistachio stuffing
Prep time: 45 min
Cook time: 65 min
Total time: 110 min
Yield: 1
Ingredients: 82.50 ml finely chopped dried apricots; 82.50 ml finely chopped dried apple; 65.63 gm orange juice; 40g butter; 1 medium brown onion, finely chopped; 375.00 ml fresh breadcrumbs; 82.50 ml pistachio kernels, toasted, finely chopped; 40.00 ml finely chopped fresh rosemary leaves; 1.4kg easy-carve lamb leg; 18.20 gm olive oil; Salad leaves, to serve

Roast lamb with pistachio stuffing

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Prep Time:
45 minutes

Cook Time:
65 minutes

Total Time:
110 minutes

Delicious stuffed lamb, perfect for any meal.

Ingredients:

82.50 ml finely chopped dried apricots
82.50 ml finely chopped dried apple
65.63 gm orange juice
40g butter
1 medium brown onion, finely chopped
375.00 ml fresh breadcrumbs
82.50 ml pistachio kernels, toasted, finely chopped
40.00 ml finely chopped fresh rosemary leaves
1.4kg easy-carve lamb leg
Salad leaves, to serve

Instructions:

Mix the fruit and juice in a bowl and let it sit for 20 minutes. Preheat the oven to 200°C/180°C fan-forced.
In a medium frying pan over medium heat, melt butter until sizzling. Add onions and cook until soft and fragrant, about 2 minutes. Toss in breadcrumbs, pistachios, and rosemary, cooking until breadcrumbs are golden, approximately 1 minute. Take the pan off the heat and gently fold in the fruity mixture for a flavorful twist.
Prepare the lamb by untying and unrolling it. Spread the pistachio mixture along the center, then roll it back up to enclose the filling. Secure the lamb by tying it with kitchen string at 4cm intervals. Transfer the lamb to a large baking dish and rub it with oil. Season generously with salt and pepper before cooking.
Roast in the oven for 1 hour for medium doneness or until cooked to your liking. Remove from oven, loosely cover with foil, let it rest for 15 minutes, then thinly slice and serve with salad leaves.

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