Roast leg of lamb stuffed with figs and apricots recipe - Telegraph.co.uk

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Roast leg of lamb stuffed with figs and apricots recipe - Telegraph.co.uk Posted: 27 Mar 2021 10:00 PM PDT This sumptuous leg of lamb is coloured in a pan then roasted in the oven with fragrant rosemary and white wine. The stuffing is a fine mix of dried exotic fruit and garlic. Perfect for Sunday lunch at any time of year.  Prep time: 35 minutes | Cooking time: 1 hour 15 minutes, plus resting  SERVES six INGREDIENTS For the stuffing 2 tbsp olive oil 1 small onion, finely chopped 2 cloves of garlic, finely chopped ½ tbsp chopped thyme leaves 100g dried figs, chopped 100g dried apricots, chopped 130g fresh white breadcrumbs For the lamb 1.7kg boned leg of lamb (if you are unsure, ask your butcher to do this) 2 tbsp olive oil, for frying 2 medium carrots, peeled and roughly chopped 2 medium onions, peeled and cut into quarters 2 sticks of celery, each trimmed and cut into quarters 1 bulb of garlic, cut in half horizontally 4 sprigs of rosemary 200ml white wine 500ml chicken or lamb stock 1 tbsp flour METHOD Preheat the oven to 170C/150C fan/Gas 3. First make the stuffing. In a frying pan, add the olive oil, followed by the chopped onion and garlic, and sauté until soft but not coloured (about eight minutes). Season and add the chopped thyme. Place the chopped dried fruits and breadcrumbs in a bowl and add the cooked onion mix. Stir well and check the seasoning. Lay the lamb, skin-side down, on a board. Cut several pieces of string long enough to tie around the lamb, then slide them under the joint so they're regularly spaced out. Spread the stuffing out along the middle of the lamb, then fold the meat over it to form a roll. Tie the string so the roll stays together, but not too tight, otherwise it cuts into the meat and the stuffing will come out. Season all over. In a pan large enough to hold the lamb, add the oil and gently brown the lamb all over – make sure you colour the side of the lamb where the joins meet the seam. When coloured, remove from the pan. Place the vegetables, garlic and herbs in a large roasting dish. Season well. Pour over the wine and sit the lamb on top, join side down. Cook for one hour until the lamb is cooked through – the best way to check is with a meat thermometer; the temperature in the middle should be 60C. Remove from the tin to rest for a good 45 minutes, covered with a double layer of tin foil, while you make the gravy. Set aside any nice pieces of carrots and celery from the roasting tin to serve with the lamb. To the rest, add the tablespoon of flour and cook it out for one minute before adding the stock and 500ml of water and reducing for five minutes until it forms a nice gravy. Pour the gravy through a sieve and serve with the lamb.

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