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Leg Of Lamb With Apricot Stuffing Recipe
|Dried apricots||6 Ounce, snipped (1 Package)|
|Apple juice||1⁄4 Cup (4 tbs)|
|Wild rice||1⁄4 Cup (4 tbs), drained and rinsed|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Long grain rice||1⁄2 Cup (8 tbs)|
|Chutney||1⁄4 Cup (4 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Dried basil leaves||2 Teaspoon|
|Lemon pepper||1⁄2 Teaspoon|
|American leg of lamb||3 1⁄2 Pound, shank half, boned and butterflied|
|Ground black pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 3934 Calories from Fat 1667
% Daily Value*
Total Fat 185 g284.5%
Saturated Fat 77.8 g388.8%
Trans Fat 0 g
Cholesterol 1063.7 mg
Sodium 2689.6 mg112.1%
Total Carbohydrates 233 g77.8%
Dietary Fiber 21.1 g84.4%
Sugars 100.4 g
Protein 324 g647.1%
Vitamin A 212.2% Vitamin C 63.3%
Calcium 46.8% Iron 217.7%
*Based on a 2000 Calorie diet
In saucepan, combine wild rice and broth.
Bring to a boil; reduce heat.
Cover and simmer 40 minutes.
Add long-grain rice.
Cover and simmer 15 minutes more.
Remove from heat.
Let stand, covered, 5 minutes.
Stir in apricot mixture, chutney (cut up any large chutney pieces), green onions, basil and lemon pepper.
Trim any fat from lamb.
With boned side up, pound meat evenly with a meat mallet to rectangle measuring 20 x 4 inches.
Sprinkle lightly with salt and pepper.
Spread rice mixture over meat.
Roll up, starting with a narrow end; tie securely.
Place roast on end, spiral side up, on a rack in a shallow roasting pan.
Cover exposed rice mixture with a small piece of foil.
Roast at 325°F for 1 3/4 hours, or to medium doneness (150° to 160°F).
Remove from oven.
Let stand about 10 minutes.
Remove strings; cut into wedges to serve.