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Lamb is one of my favourite meats, traditionally served with mint sauce, the flavour is also complemented well by fruity flavours such as redcurrant jelly. Ring the changes with this apricot and pine nut stuffing. The fruit imparts a richness to the meat, and the pine nuts add a delicious nutty texture. Serve with roasted or steamed vegetables. This stuffing can also be used in a joint of lamb, bear in mind that the cooking time will need to be extended, and the amount of stuffing increased. The quantities shown in this recipe serve 2.
Ingredients
- 2 200g Lamb leg steaks
- 1 Small onion, chopped
- 25g Butter
- 25g Breadcrumbs
- 50g Dried apricots, chopped
- Zest and Juice of 1/2 Lemon
- 30g Pine nuts
- 1 tbsp Fresh mint, chopped
- Salt and Freshly ground black pepper
Method
- Lightly fry the onion in the butter.
- Add the breadcrumbs, apricots, lemon juice and zest, pine nuts, mint and seasoning and mix well.
- Place the lamb leg steaks onto a baking tray, and open them out slightly.
- Place half the stuffing into the centre of each steak.
- Drizzle a little oil (herb or garlic infused if possible) over the top of the steaks.
- Place into an oven at 180 degrees C for 35 minutes, or until the lamb is cooked through. Serve immediately.