Chutney-Stuffed Alberta lamb
A real crowd pleaser and easy too, this Chutney-Stuffed Alberta Lamb will be a new classic in your repertoire.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 - 6 servings 1x
- Category: dinner
- Method: roasting
- Cuisine: Canadian
Ingredients
2 –3 lb lamb leg roast, deboned and butterflied
(This will serve 4 people – double or triple recipe as needed to feed a larger group)
½ c dried apricots, chopped
¼ c pine nuts
¼ c currants
1 c fruit chutney – divided
(I love Mrs. H.S. Ball’s Original Recipe Chutney but any peach, apricot or cherry one will work)
1 T ginger paste
1 T garlic paste
1 T chili paste
1 T soy sauce
2 T cilantro leaves, chopped
Kitchen twine
Instructions
- Preheat oven to 450°F
- Spread the lamb out and pat it dry with a paper towel.
- Combine all the other ingredients in a bowl (only use half the chutney) and then spread them on the roast and roll it up – stuffing bits back in as they escape.
- Tie with a few wraps of twine so it will stay together while roasting.
- Coat the outside of the roast with the remaining chutney and place on a rack in a roasting pan.
- Place in preheated oven and immediately lower the temperature to 350°F and roast until the interior temperature reaches 145°F for rare to medium rare.
- Remove and tent with foil for at least 10 minutes before carving.
- Serve with a cool crisp citrus salad, green vegetable and wild grain and apricot pilaf.
- Pro Tip: If you have any leftovers, chopped the meat, and serve it with yogurt, chutney and fresh cilantro leaves stuffed in a piece of warm Naan or pita.
Keywords: chutney stuffed alberta lamb