Give your Easter lunch a Middle Eastern twist with this stunning leg of lamb recipe. Made with a fragrant stuffing of sweet apricots, pistachios and za'atar and served with toasted couscous, creamy feta and parsley, it's a truly delicious Easter lunch that is sure to impress your guests.
- Preheat the oven to gas 7, 220°C, fan 200°C. Heat the olive oil in a large, heavy based frying pan. Add the shallots and cook gently over a medium-low heat for 5-7 minutes until softened and beginning to caramelise. Add the garlic, za’atar and lemon zest and cook for a further minute.
- Stir through the mint, apricots and pistachios. Transfer to a bowl and stir through the breadcrumbs. Season to taste. Using a sharp knife, cut 4 deep horizontal slits across the top of the lamb. Spoon the apricot stuffing into the slits.
- Put the lamb into a large baking tray and drizzle with 3 tablespoons of the olive oil. Cover loosely with foil and roast in the oven for 15 minutes. Reduce the oven to gas 5, 190°C, fan 170°C and cook for a further 45 mins. Remove the foil and cook for a further 30 minutes.
- Meanwhile, put a heavy based frying pan on the heat and add the couscous. Toss the grains around the pan until they start to turn golden, about 4-5 minutes. Remove from the heat and add the hot stock. Allow the couscous to soak up the liquid for a few minutes, stirring once or twice to ensure the stock is evenly distributed. Stir through the parsley and top with the crumbled feta.
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