Butterfly Leg of Lamb Stuffed with Apricot, Herbs and Pistachios

The butterfly leg of lamb that is available at Bayley & Sage is perfect for two or three people, the meat is excellent quality from the Rhug Estate. The organic lambs are born, bred and reared in Corwen, Wales, where the pastures are sown with a selection of herbs and grasses which all contribute to the award winning taste and flavour of the meat. As the butterfly cut is a flat piece of meat I decided to make a punchy stuffing and roll it, it's very simple to do and instantly jazzes up your Sunday roast! The stuffing is a mixture of herbs, pistachio, apricots, garlic and mustard, whizzed up in a food processor and then slathered on the meat...easy! I marinate the rolled meat in the fridge overnight to ensure all the flavours are married together, and then roast for 40 minutes. Simply repeat with another piece of meat for larger groups.

All the ingredients that I used today are from Bayley & Sage on a collaboration for an Easter menu for you to enjoy with your family and friends.

Serves 2-3


500g butterfly leg of lamb, I used Rhug Estate

3 tbsp mint, chopped

2 tbsp parsley, chopped

1 sprig of rosemary, chopped

30g pistachios

2 cloves of garlic, minced

1 tbsp Dijon mustard

6 dried apricots, diced and soaked in boiling water for 5 minutes

2 tbsp olive oil

Salt & pepper


Start by placing the chopped apricots to soak in boiling water.

Place the mint, parsley, rosemary and pistachio's in a food processor and blitz until the pistachios have broken up into smaller pieces. Now add the garlic, Dijon mustard, apricots and season well, blitz again until smooth adding the olive oil gradually.

Lay the meat on a chopping board and cover with a large sheet of baking paper. Pound the meat with a rolling pin or meat mallet until it becomes thinner and easier to roll, keeping it in a rectangular shape.

Smother the herb paste on the meat, working it into any nooks and cranny's,

keeping some back to rub onto the outside of the meat. Now roll the meat and tie at 1 inch intervals with kitchen twine. Rub the outside of the meat with the remaining paste, then roll in cling film and refrigerate for 6 hours or overnight.

Take the meat out of the fridge an hour before you intend to cook it and preheat the oven to 170C fan.

Pop the lamb in a roasting dish and place in the oven for 35 minutes, or 45 minutes if you like your lamb well done. Take out of the oven and allow to rest for 20 minutes before carving. Serve with your favourite Sunday roast goodies.