Dried Fruit & Pistachio-Stuffed Leg of Lamb

Photography Tango | Food styling Nataly Simard | Prop styling Caroline Simon

  • Prep time 20 minutes
  • Total time 1 hour & 20 minutes
  • Portion size 6 servings



In skillet, heat oil over medium heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Stir in pistachios, sultanas, goji berries and spices; remove pan from heat. 

On work surface, using sharp knife, cut lamb in half lengthwise almost all the way through, with one edge left intact. Spread lamb open; season with salt and pepper. Add herbs and honey
to reserved onion mixture; spread along centre of lamb. Roll up lamb lengthwise and tie with butch­er’s twine. Season with salt and pepper. (Make-ahead: Can be wrapped in plastic wrap and refrigerated overnight.)

Preheat oven to 350°F. In large ovenproof skillet, melt butter over medium heat. Cook lamb until golden brown on all sides, 8 to 10 minutes. Transfer skillet to oven and roast until instant-read thermometer inserted into thickest part of leg registers 135°F for medium rare or desired doneness, about 35 minutes. Transfer lamb to cutting board, loosely tent with foil and let stand for 10 minutes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 2 months.)

Meanwhile, degrease roasting pan; pour in orange juice and bring to boil over medium heat. Remove from heat. Remove twine from roast before slicing. Serve with orange sauce.

Nutritional facts PER EACH OF 6 SERVINGS

  • Iron 2.6 mg
  • Fibre 2 g
  • Sodium 400 mg
  • Sugars 10 g
  • Protein 24 g
  • Calories 310
  • Total fat 17 g
  • Cholesterol 70 mg
  • Saturated fat 4 g
  • Total carbohydrate 15 g
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Lunch & Dinner

Dried Fruit & Pistachio-Stuffed Leg of Lamb