Butterflied Leg of Lamb with Granola Stuffing
A slightly different rendition to your usual roast lamb. For Heritage Day and those braai masters, you can pop the lamb on the Braai! The granola and Apricot give the lamb that sweet touch and interesting texture. Try it this weekend!
- South African
Leg of Lamb
1 Leg of Lamb, bones removed and butterflied
1 pinch Dry Mustard Powder
2 tbsp Honey
4 Apricots, halved, pip removed and brushed with olive oil
1 Small Onion, chopped finely
1 Celery Stick, chopped finely
1 tbsp Butter
1 tsp crushed garlic
1/4 cup dried apricots, chopped finely
1/4 cup Parsley, chopped finely
2-3 Spriggs of Thyme
3/4 cup Food Lover's Siganture Honey & Almond Muesli
1 Slice of White bread, crumbed
2 Eggs, beaten
1 pinch Salt and Pepper to taste
Leg of Lamb
Open the lamb, place bone side up.
Spread the stuffing over the inside of the lamb.
Rill up the lamb and tie it with strings. (If not deboned, simply stuff the lamb as you would normally.)
Spread mustard powder on the outside of the lamb
Place Lamb in a well-oiled roasting dish and into the preheated oven.
After 20 minutes, reduce the heat to 180c and continue to cook for a further 40 minutes. 30 minutes before the end of cooking time, place apricots skin side down around the lamb and allow to soften and cook with the meat.
Just before removing from oven, drizzle honey over the lamb and apricots to lightly glaze.
Prepare the stuffing. In a pan, heat butter and lightly fry the onion and celery until soft; add garlic.
Remove from heat, add the rest of ingredients, combine well.
Grill flesh side of the Apricots until grill lines appear, remove and set aside.