Recipe: Apricot Stuffed Leg of Lamb (2)

Apricot Roast Lamb
Forum: rec.food.cooking
Date: 1997/06/10
Author: Ashley

This is my favourite way to prepare a special dish with a leg of lamb:

4 lb leg of lamb; tunnel boned
1 clove garlic

1 tablespoon brown sugar
salt and pepper to taste

Stuffing:

1 oz butter

1 single onion; chopped, finely
1 clove garlic; crushed
2 rashers bacon; chopped
4 oz dried apricots; chopped
1/2 teaspoon ground ginger

1 single egg

2 tablespoons fresh white breadcrumbs

salt and pepper to taste

Gravy:
Pan drippings
1 tablespoon flour
3/4 pint chicken stock
1/4 pint good quality dry red wine Ask your butcher to tunnel bone the leg of lamb. This means removing the bone without making an incision through the meat. When done correctly, a hole (tunnel) is left through the centre of the roast to contain the stuffing.

STUFFING:
Melt butter in a saucepan and fry the onion, garlic and bacon until onion is soft. Remove from heat, add apricots and ginger. Stir in beaten egg and breadcrumbs and season to taste with salt and pepper.

Fill the pocket in the lamb with the stuffing and seal each end with a piece of aluminium foil. Rub a cut clove of garlic all over the surface of the lamb and sprinkle with brown sugar, salt and pepper to taste. Place on a rack in a roasting pan with 1/2 pint water
underneath. Cook at 350 F (180 C) for 1 1/2 - 2 hours or until
tender, turning it over occasionally to brown on all sides. Remove lamb to warm place.

GRAVY:
Pour off all but 1 tablespoon pan juices. Place pan over medium heat, add 1 tablespoon flour and stir till browned. Add 3/4 pint chicken stock and 1/4 pint good dry red wine and stir till gravy boils. Strain into warmed sauce boat.

Serve with boiled rice and steamed peaches or nectarines marinated in cider vinegar and spices.

Yield: 6 - 8
Time: ~ 2:00hrs
Please NOTE: 1 Australian tablespoon = 20 mls

Ginger-Apricot Stuffed Lamb with Kumquats
Forum: rec.food.cooking
Date: 1995/08/01
Author: Field of Roses

1 boneless leg or shoulder of lamb (3 lb ready for stuffing, about 5lb. bone in)

Stuffing:

1 tsp. butter
1 small onion chopped
2/3 cup coarsely chopped dried apricots
1 Tbsp peeled and grated fresh gingeroot
1 tsp. grated lemon rind
salt and freshly ground pepper

Glaze:
2 Tbsp apricot jam
1/2 tsp. Dijon mustard
1/4 tsp. ground ginger

Garnish:
8 apricots (fresh or canned), halved and pitted
8 sprigs fresh rosemary or watercress
8 small ripe kumquats (optional)

Stuffing: In small skillet, melt butter over medium heat; add onion and cook till soft. Stir in apricots, ginger,lemon rind, and salt and pepper to taste. Place stuffing in lamb cavity and sew or tie together. Place on rack in baking pan. Roast in 325F oven for 1 1/2 hours.

Glaze Combine jam,mustard and ginger; mix well. Brush over outside of lamb and continue roasting for 15 minutes longer or until lamb is brown outside and pink inside. Transfer to serving platter and let stand for 15 minutes before carving. Arrange halved apricots, rosemary sprigs and whole unpeeled kumquats around lamb. Makes 8 servings. Calories 326 Excellent Vitamin A and niacin. From Smart Cooking.

Ideas for the ground lamb is a lamb/cumin mixture in wonton wrappers, deep-fried with yogourt dip; or lemon/garlic lamb meatballs.