Spiced Lamb Stuffed with Apricots and Walnuts

• ▢ 1 3-4 pound boneless leg of lamb, pounded to even thickness

For the spice rub:

• ▢ 2 tablespoons honey
• ▢ 3 tablespoons extra-virgin olive oil
• ▢ 2 teaspoons kosher salt
• ▢ 1½ teaspoons ground cumin
• ▢ 1 teaspoon black pepper
• ▢ 1 teaspoon ground cinnamon
• ▢ ½ teaspoon cayenne pepper
• ▢ ½ teaspoon ground nutmeg
• ▢ ¼ teaspoon ground cloves

For the filling:

• ▢ 1½ cups dried apricots
• ▢ ¾ cup walnuts
• ▢ 1 teaspoon ground cinnamon
• ▢ ¼ cup loosely packed fresh mint
• ▢ 1 tablespoon  extra-virgin olive oil
• ▢ Chopped cilantro or parsley,  for garnish

• Place the lamb in a large casserole dish. Whisk together all of the spice rub ingredients and rub evenly over both sides of the lamb. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
• Preheat the oven to 325°F. In a food processor, pulse together the apricots, walnuts, and cinnamon until the mixture is finely ground. Add the mint and pulse until it is finely chopped and the mixture forms a paste.
• Remove the lamb from the refrigerator and uncover. Lay it out on a work surface (such as a large, rimmed baking sheet) with the fattier side facing down. Spread the filling mixture evenly over the lamb. Roll it up tightly and secure with kitchen twine.
• In a large Dutch oven, heat the olive oil over medium-high heat. When the oil is hot, add the lamb and cook for about 8 minutes, turning halfway through to sear both sides. Remove from heat and transfer to the preheated oven. Roast for 1½ -2 hours, until a meat thermometer registers 145°F (rare) or 160°F (medium).
• Remove from the oven and transfer to a cutting board. Tent with foil and let rest for 20 minutes before slicing. Garnish with cilantro or parsley if desired.

Nutrition