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Lamb With Torn Bread and Apricot Stuffing and Caramelised Chicory

Roast lamb leg served with a spicy pistachio and apricot sourdough stuffing alongside balsamic-glazed caramelised chicory and red onions.

LambMain CourseRoastNutsSunday Lunch
Estimated Nutrition
Calories
1956.1
kcal / serving
7824.5 kcal total
Carbs
71.4g
per serving
285.5 g total
Fat
135.7g
per serving
542.8 g total
Protein
112.1g
per serving
448.2 g total
Cook Time
80
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
3
tbsp
Soft Brown Sugar
CondimentsSauces
2
tbsp
Cider Vinegar
Dairy
60
g
Butter
unsalted
Fruits
150
g
Dried Apricot
roughly chopped
GrainsCereals
200
g
Sourdough Bread
torn into bite-sized pieces
Meat
2000
g
Lamb Leg
bone in
NutsSeeds
1
clove
Garlic
crushed
2
tsp
Cumin Seed
split use
2
tsp
Dried Chilli Flakes
for stuffing
50
g
Pistachio Nut
shelled, roughly chopped
1
g
Sea Salt
to taste
1
g
Black Pepper
freshly ground to taste
0.5
tbsp
Dried Chilli Flakes
for chicory
OilsFats
1
tbsp
Olive Oil
for brushing lamb
2
tbsp
Olive Oil
for drizzling chicory
Vegetables
1
piece
Onion
chopped
4
piece
Chicory
heads, halved lengthways
3
piece
Red Onion
cut into wedges

Method

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