Spiced Lamb Stuffed with Apricots and Walnuts
Servings: 6 Servings
Calories: 287kcal
Ingredients
- 1 3-4 pound boneless leg of lamb pounded to even thickness
For the spice rub:
- 2 tablespoons honey
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 1½ teaspoons ground cumin
- 1 teaspoon black pepper
- 1 teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
For the filling:
- 1½ cups dried apricots
- ¾ cup walnuts
- 1 teaspoon ground cinnamon
- ¼ cup loosely packed fresh mint
- 1 tablespoon extra-virgin olive oil
- Chopped cilantro or parsley for garnish
Instructions
- Place the lamb in a large casserole dish. Whisk together all of the spice rub ingredients and rub evenly over both sides of the lamb. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
- Preheat the oven to 325°F. In a food processor, pulse together the apricots, walnuts, and cinnamon until the mixture is finely ground. Add the mint and pulse until it is finely chopped and the mixture forms a paste.
- Remove the lamb from the refrigerator and uncover. Lay it out on a work surface (such as a large, rimmed baking sheet) with the fattier side facing down. Spread the filling mixture evenly over the lamb. Roll it up tightly and secure with kitchen twine.
- In a large Dutch oven, heat the olive oil over medium-high heat. When the oil is hot, add the lamb and cook for about 8 minutes, turning halfway through to sear both sides. Remove from heat and transfer to the preheated oven. Roast for 1½ -2 hours, until a meat thermometer registers 145°F (rare) or 160°F (medium).
- Remove from the oven and transfer to a cutting board. Tent with foil and let rest for 20 minutes before slicing. Garnish with cilantro or parsley if desired.
Nutrition
Calories: 287kcal | Carbohydrates: 30g | Protein: 3g | Fat: 19g | Saturated Fat: 2g | Sodium: 780mg | Potassium: 451mg | Fiber: 4g | Sugar: 23g | Vitamin A: 1240IU | Vitamin C: 0.5mg | Calcium: 53mg | Iron: 1.8mg