Stuffed lamb with apricots, pistachios and greens

Stuffed lamb with apricots, pistachios and greens

By
From
Eat Istanbul
Serves
4
Photographer
David Loftus

You can vary the stuffing for this recipe if you want – try prunes, spring onions, boiled carrots and eggs, for example. It is well worth the extra time it takes to stuff and tie this impressive dish.

Ingredients

Quantity Ingredient
1kg boned shoulder or leg of lamb
350g chicory or spinach, roughly chopped
100g dried apricots, soaked in boiling water for 30 minutes, then roughly chopped
150g shelled unsalted pistachios, roughly chopped
2 red onions, peeled and sliced into thin rings
2 garlic cloves, peeled and finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 tablespoon extra virgin olive oil, plus more for cooking
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
500g chicory or spinach, boiled with ½ lemon

Equipment

Quantity Ingredient
kitchen string

Method

  1. Preheat the oven to 180°C. Butterfly the lamb by carefully slicing it horizontally from one side to within 1cm of the other side. Trim off the excess fat. Open out the piece of lamb and pound it with a meat mallet to flatten it. Spread the chicory or spinach on top, then arrange the apricots and pistachios over the chicory or spinach at regular intervals. Scatter the onion rings and garlic on top, then sprinkle with the cumin, paprika and oregano. Season generously with sea salt and freshly ground black pepper and drizzle with the olive oil. Carefully roll up the filled lamb like a Swiss roll and tie it up tightly with kitchen string at 3-cm intervals.
  2. Place the lamb in a roasting tin, season generously with sea salt and freshly ground black pepper and pour some water and a drizzle of olive oil into the tin. Roast in the preheated oven for about 1–1½ hours until cooked, basting occasionally. Turn the heat up to 220°C for the last 15 minutes of cooking to brown the top of the lamb. Leave the lamb to cool before serving warm or even cold with the cooked chicory or spinach.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again