Rolled roast lamb with Wensleydale, apricot and herb stuffing
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Maja Smend
Rolled roast lamb with Wensleydale, apricot and herb stuffing
Tangy Wensleydale cheese and nuggets of sweet apricot add a lovely flavour hit to this Easter-friendly lamb roast. Serve with crunchy roast potatoes and sautéed spring greens
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
655Kcal
Fat
38gr
Saturates
15gr
Carbs
22gr
Sugars
16gr
Fibre
8gr
Protein
53gr
Salt
1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 boneless butterflied leg of lamb joint, about 750g
- 150g Wensleydale cheese
- 60g dried apricots, diced
- 25g panko dried breadcrumbs
- 1 medium egg, beaten
- 1 x 30g pack fresh mint, leaves picked
- 3 tbsp chopped parsley (about 1⁄2 x 30g pack)
- 1 x 400g bunch carrots, trimmed and scrubbed
- 3 tbsp vegetable oil
- 3 tbsp cider vinegar
- 1⁄2 tbsp caster sugar
- 500g leeks
Step by step
- Remove the lamb from the fridge at least 30 minutes before cooking. Unroll and lay it flat on a board then use a large kitchen knife to slice it almost in half horizontally (without cutting right the way through to the other side), so that you can open the meat out like a book.
- Crumble 100g of the Wensleydale into a bowl and add the apricots, breadcrumbs and beaten egg. Chop enough mint to make up 2 tablespoons then add this to the bowl along with 2 tablespoons of chopped parsley. Mix to combine, season, then spread this over the cut surface of the lamb. Roll up and tie with kitchen string to secure. Preheat the oven to 190°C, fan 170°C, gas 5.
- Halve lengthways any carrots that are thicker than a finger and toss them with 1 tablespoon of oil and seasoning in a roasting tin. Heat 1 tablespoon of oil in a large frying pan and brown the rolled lamb all over for 6-8 minutes until golden. Set it on top of the carrots and roast for 20 minutes initially.
- To make the mint sauce, finely chop the rest of the mint and mix with the remaining parsley, the cider vinegar, sugar and a pinch of salt in a small bowl. Set aside for the flavours to develop.
- Cut a slit about 3cm into the top of each leek and rinse under the tap to wash out any grit. Cut the leeks into roughly 2cm slices and toss with 1 tablespoon of oil and seasoning. Add the leeks to the roasting tin when the lamb has had its first 20 minutes, then roast everything for a further 15 minutes.
- Crumble the rest of the Wensleydale over the lamb and vegetables and roast for a final 5-7 minutes. Remove from the oven, cover with foil and leave to rest in a warm place for 15 minutes before carving the lamb into thin slices and serving with the roasted carrots, leeks and the mint sauce, plus roast potatoes or other veg of your choice.
