YOU ARE HERE: LAT HomeCollections

For an Easter Entree, It's Lamb : Marinated Fruit and Nuts Add a Juicy Accompaniment to the Meal

April 04, 1985

Fruited-Stuffed Leg of Lamb is a perfect entree for that fabulous celebration to impress all those around the Easter Sunday dinner table.

Marinated fruits and nuts are tucked under the leg of lamb's fell, the parchment-like covering, and baked together, adding a sweet, juicy flavor to the tender meat.

For a beautiful presentation that guests will admire, carve the lamb at the table and place a slice of meat on a plate laced with the sauce created from the pan juices.


1/2 cup diced dried apricots

1/4 cup golden raisins

1/4 cup diced prunes

1/2 cup rum or water

1 (6- to 9-pound) leg of lamb


Salt, pepper

1/4 cup chopped onion

1/4 cup chopped celery

3 tablespoons butter or margarine

1/2 cup diced pecans

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

1 egg

1 1/2 cups lamb or beef stock

2 tablespoons cornstarch

Marinate apricots, raisins and prunes in rum 2 to 24 hours. With sharp knife, separate top layer of fat from leg of lamb to make large pocket over entire surface. Rub lamb with oil, salt and pepper.

Saute onion and celery in butter until tender. Toss together fruit mixture, onion, celery, pecans, allspice, ginger, salt to taste and egg. Stuff mixture into pocket and skewer to close. Roast lamb at 450 degrees 30 minutes for 6-pound leg, 45 minutes for 8-pound leg. Turn off heat and do not open door for 1 hour.

Remove lamb. Drain drippings from pan. Combine stock and cornstarch in saucepan, then stir in drippings. Simmer until slightly thickened. Slice roast straight down to bone through stuffing and meat. Serve gravy over or under lamb. Makes 8 to 10 servings.

Los Angeles Times Articles