Apricot stuffed lamb shoulder with rosemary roast potatoes

Apricot stuffed lamb shoulder with rosemary roast potatoes
  • Serves icon Serves 4
  • Time icon Takes 20 minutes to make, 1 hour 10 minutes in the oven, plus resting

Whether you want to cook a weekend roast with a difference or you’re looking for the perfect roast lamb on Easter Sunday, this apricot-stuffed lamb with sticky roast potatoes is a winner.

Or, try this French-style roast lamb recipe with garlicky boulangère potatoes.

Nutrition: per serving

Calories
529kcals
Fat
25.5g (8.5g saturated)
Protein
38g
Carbohydrates
45.4g (9.7g sugar)
Salt
1g
Calories
529kcals
Fat
25.5g (8.5g saturated)
Protein
38g
Carbohydrates
45.4g (9.7g sugar)
Salt
1g

Ingredients

  • 3 tbsp vegetable oil
  • About 900g boned shoulder of lamb (roughly 1.2kg bone-in)
  • 900g white potatoes, halved or quartered
  • Leaves from 1 sprig fresh rosemary, plus extra to garnish
  • 1 tbsp plain flour
  • 450ml fresh beef stock, hot

For the apricot stuffing

  • 125g dried ready-to-eat apricots, chopped
  • 75g fresh white breadcrumbs
  • Leaves from 3 sprigs fresh rosemary, chopped
  • Grated zest and juice of 1 lemon

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Put 2 tablespoons oil in a large roasting tin and pop in the oven to heat up. Mix the stuffing ingredients together in a bowl and season well with salt and pepper.
  2. Season the lamb and lay boned-out side up on a board. Spread with the stuffing, leaving a small border all around. Roll up the lamb and tie up with kitchen string to secure.
  3. Add the potatoes to the hot roasting tin, toss in the oil then nestle the lamb between them. Rub the lamb with the remaining oil. Roast for 1 hour, turning the potatoes after 45 minutes.
  4. Scatter the rosemary over the potatoes and roast for a further 10 minutes, until golden and the lamb is still pink. Lift the lamb and potatoes onto plates, cover and set aside.
  5. Make a gravy. Tip off most of the fat from the roasting tin. Put on the hob over a high heat, add the flour and stir for 30 seconds. Gradually stir in the stock, then boil for 3-4 minutes, until thickened. Season.
  6. Carve the lamb. Divide between plates with the potatoes. Serve with the gravy and seasonal vegetables, garnished with rosemary, if you like.

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  1. I love this recipe because lam is my ultimate favourite for sunday lunch. The apricot gives it a great taste and makes the perfect leftover sandwiches

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