Apricot stuffed roast lamb

(21 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Apricot stuffed roast lamb
Apricot stuffed roast lamb
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Why not push the boat out and serve this lovely apricot stuffed roast lamb for Easter Sunday lunch. Ask your butcher to bone out a shoulder of lamb, or buy a rolled shoulder of lamb from the supermarket and untie it so you can stuff it with this fruity stuffing. This joint is so easy to carve at the table as it has no bone and shoulder of lamb is so sweet and tender. If liked you could also use a mixture of dates and parsley or add a little chopped mint to the filling too.


  • 1 large shoulder of lamb (about 11/2kg), boned
  • 1 small onion
  • 1 small bunch parsley
  • 50g blanched almonds
  • 200g dried apricots
  • 200ml dry white wine
  • 300ml lamb stock
  • 2tsp cornflour

Serve this lamb with roast potatoes which can be cooked in the oven alongside the lamb for the last 45 mins of cooking time then turn up the oven while the lamb is resting to finish browning them.


  1. Preheat the oven to 180C/160C Fan/Gas Mark 4. Finely chop the onion, parsley, almonds and apricots.
  2. Lay the lamb on a work surface and sprinkle over the apricot and onion mixture then season well, roll up tightly and tie with string to make a neat roll.
  3. Place the lamb on a rack in a roasting tin, place enough water in the tin to cover the bottom without touching the lamb.
  4. Cover with foil and roast for about 2-1/2 hours, adding more water if needed until the meat is really tender.
  5. Remove the lamb from the oven and remove the foil. Add the white wine to the tin. Return to the oven and cook for a further 30 mins until the meat is golden brown.
  6. Remove the lamb from the oven, place on a plate and allow to rest, covered with foil, for 15 mins
  7. To make the gravy, skim any fat off the surface of the juices in the roasting tin. Place the tin on the hob and bring to the boil, adding the lamb stock. Dissolve the cornflour in 2tbsp cold water and stir into the meat juices until thickened. Serve with the lamb.

Your rating

Average rating

  • 2
(21 ratings)

Your comments

comments powered by Disqus

FREE Newsletter