Chutney-Stuffed Alberta lamb

A real crowd pleaser and easy too, this Chutney-Stuffed Alberta Lamb will be a new classic in your repertoire.



23 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


  1. Preheat oven to 450°F
  2. Spread the lamb out and pat it dry with a paper towel.
  3. 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.
  4. Tie with a few wraps of twine so it will stay together while roasting.
  5. Coat the outside of the roast with the remaining chutney and place on a rack in a roasting pan.
  6. 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.
  7. Remove and tent with foil for at least 10 minutes before carving.
  8. Serve with a cool crisp citrus salad, green vegetable and wild grain and apricot pilaf.
  9. 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