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Moroccan roasted lamb

Fragrant spices and apricots bring a touch of sunshine to this impressive dish.

roast lamb stuffed with breadcrumbs and herbs
Serves
4
Price*
£1.27 Per Serving
Ready in**
5 Hour(s)
 

Nutritional information

Each serving of this recipe contains 624 calories, which is 31 percent of your reference intake for calories.
The sugar is rated HIGH with 20.6 grams, which is 23 percent of your reference intake for sugar.
The fat is rated HIGH with 30.5 grams, which is 44 percent of your reference intake for fat.
The saturated fat is rated HIGH with 10.1 grams, which is 51 percent of your reference intake for saturated fat.
Salt is rated at LOW with 0.7 grams, which is 12 percent of your reference intake for salt. skip to ingredients and directions

Calories
624
31%
HIGH
Sugar
20.6g
23%
HIGH
Fat
30.5g
44%
HIGH
Sat Fat
10.1g
51%
LOW
Salt
0.7g
12%
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 2 tbsp mild olive oil
  • 1 medium onion, chopped
  • 8 soft apricots, chopped
  • 2 tbsp flaked almonds
  • 75g fresh breadcrumbs
  • 1 medium egg, beaten
  • 2 tbsp flat-leaf parsley, chopped
  • Asda Butcher’s Selection Boneless Lamb Shoulder
  • 1/2 level tsp each paprika, ground cumin, ground coriander and mild chilli powder
  • 1 level tbsp flour
  • 1 glass red wine
  • 200ml lamb stock
  • 2 tbsp redcurrant jelly
  • Roasted veg, to serve

How to make it

  1. To make the stuffing, heat 1 tbsp of the olive oil in a pan and cook the chopped onion over a low heat until soft. Add the apricots, flaked almonds, breadcrumbs, egg and parsley, mix well and set aside.
  2. Remove the lamb shoulder from its packaging and discard the bands holding it together. Open the lamb out flat on a chopping board, with the inside of the joint facing upwards.
  3. Put the stuffing in the centre of the lamb and roll up. Tie tightly with string.
  4. Mix together the paprika, cumin, coriander and chilli to make a spice mix. Set aside half and add the rest to the remaining oil to make a paste. Rub into the lamb. Cover and chill for 1-2 hours.
  5. Preheat the oven to 160C/140C fan/Gas 3. Put the lamb in a roasting tin, loosely cover with foil and cook for 3 hours, removing the foil for the last 30 minutes to crisp the skin. Remove the lamb from the tin and set aside to rest.
  6. To make the gravy, drain off most of the fat from the roasting tin. Add the rest of the spice mix and the flour, and stir until smooth. Gradually stir in the red wine, lamb stock and redcurrant jelly. Cook on the hob, stirring constantly, until thickened and simmering. Serve with the lamb and a selection of roasted vegetables.