Spiced Lamb Stuffed with Apricots and Walnuts

This lamb starts with a sweet and spicy rub of Sephardic tradition, and the mixture of walnuts apricots is similar to another Passover dish, charoset.

5 from 1 vote
Spiced Lamb Stuffed with Apricots and Walnuts
Prep Time
15 mins
Cook Time
2 hrs
Chill Time
6 hrs
Total Time
2 hrs 15 mins
 
Course: Main Course
Cuisine: American
Servings: 6 Servings
Calories: 287 kcal
Author: Carol Kicinski
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
  • 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:
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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 Facts
Spiced Lamb Stuffed with Apricots and Walnuts
Amount Per Serving
Calories 287 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g10%
Sodium 780mg33%
Potassium 451mg13%
Carbohydrates 30g10%
Fiber 4g16%
Sugar 23g26%
Protein 3g6%
Vitamin A 1240IU25%
Vitamin C 0.5mg1%
Calcium 53mg5%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Apricots Dairy Free Lamb Magazine Spiced Walnuts
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