• 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


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.


Serves 6-8

Written by Cara Lyons

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