Leg of lamb with apricot stuffing and mint couscous recipe
Created by The Tesco Recipes team
Give your Easter lunch a Middle Eastern twist with this stunning leg of lamb recipe. Made with a fragrant stuffing of sweet apricots, pistachios and za'atar and served with toasted couscous, creamy feta and parsley, it's a truly delicious Easter lunch that is sure to impress your guests.
See method- Serves 8
- Takes 2 hrs
- 569 calories / serving
Ingredients
- 1.7kg leg of lamb
- 2 tbsp olive oil
- 2 echalion, sliced
- 1 garlic clove, crushed
- 1 tbsp za’atar
- 1 lemon, zested
- small bunch 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 (10oz) couscous
- 500ml hot vegetable stock
- small bunch flat leaf parsley, roughly chopped
- 100g feta cheese, crumbled
Each serving contains
- Energy
- 2385kJ 569.0kcal
- Fat
- 29g
- Saturates
- 11g
- Salt
- 1.5g
- Sugars
- 6g
of the Reference intake
Carbohydrate 43.3gProtein 35.3gFibre 2.4g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Heat the olive oil in a large, heavy based frying pan. Add the shallots and cook gently over a medium-low heat for 5-7 mins until softened and beginning to caramelise. Add the garlic, za’atar and lemon zest and cook for a further minute.
- Stir through the mint, apricots and pistachios. Transfer to a bowl and stir through the breadcrumbs. Season to taste. Using a sharp knife, cut 4 deep horizontal slits across the top of the lamb. Spoon the apricot stuffing into the slits.
- Put the lamb into a large baking tray and drizzle with 3 tablespoons of the olive oil. Cover loosely with foil and roast in the oven for 15 mins. Reduce the oven to gas 5, 190°C, fan 170°C and cook for a further 45 mins. Remove the foil and cook for a further 30 mins.
- Meanwhile, put a heavy based frying pan on the heat and add the couscous. Toss the grains around the pan until they start to turn golden, about 4-5 mins. Remove from the heat and add the hot stock. Allow the couscous to soak up the liquid for a few minutes, stirring once or twice to ensure the stock is evenly distributed. Stir through the parsley and top with the crumbled feta.
- See more Leg of lamb recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
