Leg of lamb with apricot stuffing and mint couscous recipe

Leg of lamb with apricot stuffing and mint couscous recipe

Create a delicious Easter lunch of fragrant sweet apricots, pistachios and za'atar stuffing and served with toasted couscous, creamy feta and parsley for a truly impressive dish.

Prep time: 10 minutes

Cook time: 102 minutes

Servings: 4 people

Preparation

  1. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. Heat the olive oil in a large, heavy based frying pan.
  3. Add the shallots and cook gently over a medium-low heat for 5-7 minutes until softened and beginning to caramelise.
  4. Add the garlic, za’atar and lemon zest and cook for a further minute.
  5. Stir through the mint, apricots and pistachios.
  6. Transfer to a bowl and stir through the breadcrumbs.
  7. Season to taste.
  8. Using a sharp knife, cut 4 deep horizontal slits across the top of the lamb.
  9. Spoon the apricot stuffing into the slits.
  10. Put the lamb into a large baking tray and drizzle with 3 tablespoons of the olive oil.
  11. Cover loosely with foil and roast in the oven for 15 minutes.
  12. Reduce the oven to gas 5, 190°C, fan 170°C and cook for a further 45 mins.
  13. Remove the foil and cook for a further 30 minutes.
  14. Meanwhile, put a heavy based frying pan on the heat and add the couscous.
  15. Toss the grains around the pan until they start to turn golden, about 4-5 minutes.
  16. Remove from the heat and add the hot stock.
  17. Allow the couscous to soak up the liquid for a few minutes, stirring once or twice to ensure the stock is evenly distributed.
  18. Stir through the parsley and top with the crumbled feta.

Ingredients

  • 1.7kg leg of lamb
  • 2 tbsp olive oil
  • 2 echalion, sliced
  • 1 garlic clove, crushed
  • 1 tbsp za’atar
  • 1 lemon, zested
  • A small bunch of mint, leaves picked and roughly chopped
  • 75g dried apricots, roughly chopped
  • 25g pistachios, toasted and chopped
  • 75g stale breadcrumbs
  • 3 tbsp olive oil

 

  • For the couscous
  • 300g couscous
  • 500ml  hot vegetable stock
  • small bunch flat leaf parsley, roughly chopped
  • 100g feta cheese, crumbled

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Ingredients

  • 1.7kg leg of lamb
  • 2 tbsp olive oil
  • 2 echalion, sliced
  • 1 garlic clove, crushed
  • 1 tbsp za’atar
  • 1 lemon, zested
  • A small bunch of mint, leaves picked and roughly chopped
  • 75g dried apricots, roughly chopped
  • 25g pistachios, toasted and chopped
  • 75g stale breadcrumbs
  • 3 tbsp olive oil

 

  • For the couscous
  • 300g couscous
  • 500ml  hot vegetable stock
  • small bunch flat leaf parsley, roughly chopped
  • 100g feta cheese, crumbled

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Preparation

  1. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. Heat the olive oil in a large, heavy based frying pan.
  3. Add the shallots and cook gently over a medium-low heat for 5-7 minutes until softened and beginning to caramelise.
  4. Add the garlic, za’atar and lemon zest and cook for a further minute.
  5. Stir through the mint, apricots and pistachios.
  6. Transfer to a bowl and stir through the breadcrumbs.
  7. Season to taste.
  8. Using a sharp knife, cut 4 deep horizontal slits across the top of the lamb.
  9. Spoon the apricot stuffing into the slits.
  10. Put the lamb into a large baking tray and drizzle with 3 tablespoons of the olive oil.
  11. Cover loosely with foil and roast in the oven for 15 minutes.
  12. Reduce the oven to gas 5, 190°C, fan 170°C and cook for a further 45 mins.
  13. Remove the foil and cook for a further 30 minutes.
  14. Meanwhile, put a heavy based frying pan on the heat and add the couscous.
  15. Toss the grains around the pan until they start to turn golden, about 4-5 minutes.
  16. Remove from the heat and add the hot stock.
  17. Allow the couscous to soak up the liquid for a few minutes, stirring once or twice to ensure the stock is evenly distributed.
  18. Stir through the parsley and top with the crumbled feta.