Garlic & Pistachio Roasted Stuffed Leg of Lamb with Mint & Apricots

By Tatyana's Everyday Food · 180 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C) and take the lamb out of the fridge so it reaches room temperature while you make the filling.
2. Strip the rosemary and thyme leaves from the stems. Blend the rosemary, thyme, garlic, mustard, 1/3 cup olive oil, salt and pepper in a food processor until a thick paste forms. Set half aside.
3. Add the mint, pistachios, dried apricots and maple syrup to the paste in the processor and pulse until thick and chunky. Mix in the lemon zest last.
4. Pat the lamb dry. With the fat side down, slice the leg lengthwise into a sheet about 1/2 inch thick, cutting in sections if the thickness varies. Flatten further with a meat mallet if needed.
5. Spread the pistachio and apricot filling evenly over the lamb.
6. Roll the lamb into a log starting from one end, with the fat side on the outside. Then score the fat with a sharp knife.
7. Tie the lamb with 10 to 12 pieces of kitchen twine, each about 18 inches long, spaced about 3/4 inch apart. Trim the ends.
8. Put the lamb in a large roasting pan lined with foil. Rub with 2 tablespoons of olive oil, then spread the reserved herb paste over it.
9. Refrigerate overnight if preparing ahead, taking it out 1 hour before roasting.
10. Roast at 375°F (190°C) until the centre reaches 135°F to 140°F (57°C to 60°C) for medium. Cover loosely with foil after 45 minutes. A 4 lb leg takes about 1 hour, plus or minus 10 minutes; a 5 lb leg about 1 hour 20 minutes; a large 8 lb piece up to 2 hours.
11. Rest the lamb for about 45 minutes, then remove the twine and slice to serve.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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