by Molly Stevens at Fine Cooking Magazine Apricot and Herb Stuffed Leg of Lamb
- Prep time 30Min
- Cook time 1Hr, 15Min
- Technique Grill
- Meat Lamb
- Cut Leg
- Serves 6
Rolling the lamb around the filling means you get some of those bright flavors in just about every bite. For the best flavor, stuff the lamb the day before you roast it. Garnish the platter of lamb with some of the same herbs from the filling, if you like.
Ingredients
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1/3 cup small-diced dried apricots
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3 medium cloves garlic, peeled
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1 cup loosely packed fresh flat-leaf parsley leaves
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1/2 cup loosely packed fresh mint leaves
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1 Tbsp. chopped fresh rosemary
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1 Tbsp. Dijon mustard
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Kosher salt and freshly ground black pepper
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3 Tbsp. extra-virgin olive oil
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1 (3-1/2 to 4-1/2 lb.) boneless leg of lamb
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1 cup lower-salt chicken broth
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1/4 cup dry white wine or dry vermouth
Method
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In a small bowl, cover the apricots with 1/4 cup boiling water; let soak for 5 minutes.
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In a food processor, pulse the garlic, parsley, mint, rosemary, mustard, 3/4 tsp. salt, and 1/4 tsp. black pepper until coarsely chopped.
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With the machine running, add the olive oil and process to a thick paste.
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Drain the apricots and stir them into the herb paste.
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Lay the lamb flat and pat dry with paper towels; trim any excess fat.
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Butterfly thicker portions to even the thickness; lightly pound to a roughly rectangular shape. Season lightly with salt and pepper.
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Spread the herb paste over the lamb, working it into any crevices.
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Starting at a short end, roll the lamb up tightly so slices will cut across the grain.
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Tie the roll snugly at 1-inch intervals with kitchen twine; for a more compact shape, tie once lengthwise as well.
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Rub any leftover paste on the outside. Wrap well in plastic and refrigerate 8–24 hours.
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Let the lamb sit at room temperature for about 1 hour before roasting. Position a rack in the center of the oven and preheat to 350°F.
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Unwrap and transfer to a small, flameproof roasting pan. Roast until an instant-read thermometer in the center reads 125°F–135°F for medium-rare, about 45 minutes to 1¼ hours; begin checking early.
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Transfer to a cutting board, tent with foil, and rest 20–30 minutes.
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Meanwhile, add the chicken broth and wine to the roasting pan. Simmer over medium heat, scraping up drippings, until slightly reduced, about 4 minutes.
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Slice the lamb into 1/2-inch-thick slices, snipping away twine as you go, and transfer to a platter. Add any board juices to the pan, strain the jus, season to taste, and serve with the lamb.
