Orange Marmalade and Port Glazed Lamb with Apricot and Coriander Stuffing
prep time
10 mins
cook time
1 hour 25 minutes
serves
6 people
To Cook Medium: 25 minutes per 450g plus 25 minutes
To Cook Well Done: 30 minutes per 450g plus 30 minutes
Energy
343kcal
Fat
13.7g
Saturates
5.6g
Carbs
6.2g
Sugars
6g
Fibre
0.3g
Protein
47.2g
Salt
1.5g
Ingredients
- 1 x 1.3kg lean whole lamb leg joint
- 2 teaspoons garlic salt
- Freshly milled black pepper
- 4 tablespoons finely chopped fresh chives
- 3 tablespoons fine cut Seville orange marmalade
- 2 tablespoons Port
For the Apricot and Coriander stuffing:
- 50g butter
- 1 shallot, peeled and finely chopped
- 175g fresh white or wholemeal breadcrumbs
- 1-2 tablespoons freshly chopped coriander
- 100g ready-to-eat apricots, finely chopped
- 1 egg, beaten
Method
- Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
- Place the joint on a large chopping board. Make several incisions over the joint and season on both sides with the garlic salt and pepper. Press the chives over the surface of the lamb and into the slits.
- Place on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices. Cover with foil if browning too quickly.
- Meanwhile, line a 450g loaf tin with baking parchment or greaseproof paper.
- Melt the butter in a non-stick pan and cook the shallots until soft and not coloured. Cool slightly then add the remaining ingredients.
- Lightly spoon the stuffing into the loaf tin and bake for 25-30 minutes.
- Cool slightly, then remove the stuffing from tin and slice into portions. Alternatively, shape the mixture into balls and cook as instructed on a foil-lined baking tray.
- 30 minutes before the end of the lamb cooking time mix together the marmalade and Port, brush over the lamb and return to the oven for the remaining cooking time.
- Serve the lamb with the stuffing, seasonal vegetables, roast potatoes and gravy.
