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Harissa and Apricot Stuffed Lamb

Credit: Photo by Emma from ELFoodielife.co.uk

Harissa and Apricot Stuffed Lamb

This mothers day I teamed up with Sainsburys to create a delicious mothers day meal.
Roast lamb is a winner at this time of year so for a twist and change, why not wrap it around a delicious
chickpea and apricot stuffing that has been fired up with a little harissa paste. Delicious right? The
perfect amount of fruitiness and fieriness to compliment the delicious leg of lamb. Its super easy too.
Just blend your stuffing and roll it into the lamb. Thats it! Sear it, roast it and its ready to go. You could
even stuff and wrap the lamb the night before and simple sear and roast it on the day

Serves 4

15 Minutes Preparation

60 – 80 Minutes Cooking (dependant on how pink you like it)

Butterflied lamb leg approx 660g
1 can chickpeas (400g)
60g dried apricots
2tbsp harissa paste
300ml natural yogurt
Handful fresh parsley – chopped
1 tsp chilli powder
100g pomegranate seeds
2 cloves garlic
Zest of 1 lemon
String or skewers to hold the lamb and stuffing together

– Firstly, make the stuffing. Do this by draining the chickpeas and adding ¾ of them to a blender with the
garlic and harissa paste. (Leave the remaining chickpeas to one side until needed.) Blend into a chunky
consistency, you can add a drop of water to loosen if the blender is struggling. Chop the dried apricots
into bite-sized pieces and stir into the stuffing. Then grate in the lemon zest. Place in the fridge while you
prepare the lamb.
– Grab your butterflied leg of lamb and place on the work surface skin side down. Open the leg up a bit
more if needed, cut down the inside of the lamb to open up further. Scoop the stuffing onto the lamb and
roll up as tightly as you can, without too much stuffing coming out. Tie with string or skewer to ensure it
stays together in the oven.
– Preheat the oven to 160c.
– Set a frying pan over a medium/high heat and add a drizzle of oil. Once hot, season the lamb with salt
and pepper and add to the pan to sear all over. Place into an oven proof dish or roasting tray and cook
for 80 minutes.
-Whilst the lamb cooks, prepare the yoghurt by finely chopping parsley and stirring it through the
– Once the lamb has cooked, remove from the oven and leave to rest. Whilst the lamb rests, in a bowl
add the remaining chickpeas and chilli powder. Coat the chickpeas and place on a baking tray. Bake in
the oven for 20 minutes.
– Lay the yoghurt on a plate or bowl and top with the lamb. Sprinkle on pomegranate seeds and the
crispy chickpeas and serve.

Now enjoy!

Thank you to Emma for contributing this recipe and can be found at www.ELFoodielife.co.uk
And also on Instagram @elfoodielife