January 15 2025

Mastering the Art of Stuffed Lamb Roast: A Step-by-Step Guide

My stuffed lamb roast will teach you the recipe and technique to stuff and roll lamb. This allows you to get creative with your favorite flavors. Today, I will be stuffing the lamb with onions, rice and apricots.

=== 🍽🍸🥩 RECIPE ===
5 pound (2.25kg) boneless leg of lamb
8 ounces (190g) Arborio rice
16 ounces (470ml) Chicken stock
4 ounces (120ml) Dry white wine
1 large red onion, finely diced
8 ounces (226g) dried apricots, diced
1 tablespoon butter
2 tablespoons dried basil
Salt & Pepper
Kitchen twine

Preheat the oven to 325ׄ°F (165°C).

Heat the butter in a large saucepan over medium heat. Once melted, add the diced onion and sauté until softened. To the same pan, add the rice, basil, chicken stock, and wine. Season with salt and pepper. Cook over medium heat, stirring occasionally, until all of the liquid is absorbed. Remove from the heat, and stir in the apricots. Set aside to cool.

While the rice cools, prepare the lamb for stuffing.

Lay out five long pieces of kitchen twine across and one lengthwise on a roasting pan with a rack.

Remove the netting from the lamb, discard the netting, and pat the lamb dry with paper towels.
If needed, trim any excess fat, and cut open to butterfly. Place on the pan with the string, boned side up. Season the inside of the lamb generously with salt and pepper. Spread half the rice mixture on the lamb, leaving some room around the edges. Close the lamb, and secure with the kitchen twine.

Season the outside of the lamb on both sides, turning over so the seam side is down.

Take the rest of the rice and place in the bottom of the baking dish and place the lamb on top of the rice mixture..

Roast in a 325ׄ°F (165°C) oven until the meat reaches an internal temperature of 125-130°F (53-55°C). Remove from the oven, cover loosely foil and let the meat rest for 15 to 20 minutes. It will finish at 135-140°F (57-60°C).

Transfer to a cutting board. Remove the string before carving and serving.

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=== 📑 CHAPTERS ===
00:00 Introduction
00:17 Stuff Lamb Roast
00:49 You don’t have to know how to debone a lamb!
01:01 Starting the Filling
01:18 Butter and Onions
01:57 Arborio Rice in Chicken Stockl
02:38 Amp up the Flavor with Wine
03:26 Adding Apricots
03:53 Preparing the Lamb
06:15 Stuffing and Tying up the Lamb
07:46 Placing the Tied Roast on a Bed of Rice
08:42 Roasting Instructions
09:23 Tasting and Recipe Recap
12:14 Social Media and Video Recommendations