Stuffed Leg of Lamb

Stuffed Leg of Lamb

Servings: 8


  • 1 Lamb Leg – bone in
  • 1 cup (250ml) Orange Carrots – peeled and ribbons
  • 1 cup (250ml) Celery Heart – fine slice
  • 1 cup (250ml) Yellow Onion – fine slice
  • 4 Garlic Cloves – peeled and sliced in half
  • 1 Orange - Zest and Juice
  • 1 cup (250ml) Dried Apricots – sliced
  • 1/2 cup (125ml) Dried Apricots – reserve for the pan
  • 1/2 cup (125ml) Dried Currants
  • 3 sprigs of Fresh Thyme – stripped, reserve half for outside
  • 3 sprigs of Fresh Rosemary – leaves stripped, reserve half for outside
  • 1 cup (250ml) Red Wine
  • 3 tbsp. (45ml) Unsalted Butter
  • 3 tbsp. (45ml) Extra Virgin Olive Oil
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste
  • Butcher’s Twine as needed


Soak apricot and currants in red wine or water to reconstitute

Preheat Deluxe Convection Oven to 325°F (160°C) non-convection 350°F (175°C)

Follow the bone without cutting directly through, butterfly with equal thickness

Layer carrot, celery, onion, apricots and currants, season with salt and pepper

Add orange zest, thyme and rosemary, roll to close, turn over

Pierce randomly with a thin knife sliding garlic into the holes, score skin in hash tag pattern

Tie lamb firmly with butcher’s twine, drizzle with olive oil, top with rosemary and thyme

Add carrot, celery, onion, orange juice and halves to the Cuisinart CastLite™ pan

Season all sides with with salt and pepper

Roast at 425°F for 20 minutes then reduce to 325°F, cover with aluminum foil

Braise for 2-3 hours or until tender, remove foil, remove lamb, cover with foil to rest

Deglaze pan with red wine, reduce liquid to desired consistency, check seasoning