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Roast Lamb with Lemon & Apricot Stuffing


  • Boneless leg of lamb (around 1 kg)
  • 3 tbsp In A Pickle Lemon & Apricot Pickle
  • 4 slices of white bread (crusts cut off)
  • A handful of fresh oregano
  • Salt and black pepper
  • 3 peppers (red or yellow)
  • Olive oil
  • Lemon juice


  • Preheat the oven to 180?C (160?C fan). To make the stuffing, dip 3 of the slices of bread in cold water, then squeeze all the liquid out. In a bowl, roughly mix the wet bread with the fourth (dry) slice, 3 tbsp In A Pickle Lemon & Apricot Pickle, a little chopped fresh oregano and a pinch of salt and pepper.
  • Unroll the lamb, fill with the stuffing and then roll back up and tie with kitchen string. Cook in the preheated oven for 25 minutes per 500g, plus 25 minutes.
  • Deseed the peppers and cut into bite-sized pieces, then mix with a splash of olive oil and lemon juice. Spread out in a roasting tin and when there?s 15 minutes left on the timer, put in the oven.
  • When the timer goes, take the lamb out, wrap in tinfoil and leave to rest for 15 minutes. Turn the heat up to 200?C (180?C fan) and cook the peppers for another 15 minutes, then sprinkle with fresh oregano and serve alongside the lamb.