Lamb Stuffed with Fruit

Nice and sweet pairs well with a robust red wine

Nice and sweet pairs well with a robust red wine

This sweet, sticky filling is perfect with the rich flavor of lamb. Try to pick a lamb roast with a smaller bone and a good bit of fat on the outside.

Lamb Stuffed with Dried Fruit

  • 3-4 lb leg of lamb deboned
  • 6 dried figs chopped small
  • 7 dried apricots chopped small
  • 5 prunes chopped small
  • 1/4 cup chopped pecans
  • 2 tbsp butter
  • 1/2 cup sherry
  • 1 tbsp parsley
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground mace
  • 1/2 tsp ground ginger
  • Salt/pepper

Mix dried spices together. Butterfly lamb and roughly pound it out into an even thickness. Spread dried spice into meat. In a large frying pan melt the butter over medium heat. Saute the dried fruit until it begins to thicken and stick to the bottom of pan. Add sherry and deglaze pan. Cook fruit down until a thick paste forms. Remove from heat and add pecans and parsley. Stir well and let come to room temperature. Spoon filling into lamb leaving a 1/4″ of clean meat around three edges. With the edge covered in filling roll up meat in a log tucking sides in as you go. Tie roast securely with bakers twine. In a large oven safe saute pan heat 2 tbsp olive oil over medium high heat and quickly sear all sides of meat. Place in an oven at 350 degrees and roast until inside is 135 degrees. Remove from heat and let stand for 20 minutes before slicing.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Indian, Lamb, Recipes and tagged , , , . Bookmark the permalink.

12 Responses to Lamb Stuffed with Fruit

  1. sallybr says:

    Mouth-watering!

    Love everything about this recipe…..

  2. Jueseppi B. says:

    Reblogged this on The ObamaCrat™.

  3. Looks great – I have a boned shoulder of lamb in my fereezer that would be great done like this!

  4. chef mimi says:

    Nice! I grew up with something served similar on Easter !

  5. Kristy says:

    That looks really good!

  6. Eva Taylor says:

    That does look rather delicious and considering we are in such a deep freeze again, it would make a great dinner.

  7. Lamb with apricots and sherry sounds like a great combination!

  8. Great sweet and savory dish!

  9. That. Is. AWESOME! :)

  10. Raymund says:

    Stuffing lamb with fruit is a nice idea, Yum!

  11. Sounds like this would be a huge hit in my house!

  12. ChgoJohn says:

    This must’ve smelled fantastic in the oven and brought to the table.

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