• Butterflied lamb leg approx 660g
  • 1 can chickpeas (400g)
  • 60g dried apricots
  • 2tbsp harissa paste
  • 300ml natural yogurt
  • Handful fresh parsley - chopped
  • 1 tsp chilli powder
  • 100g pomegranate seeds
  • 2 cloves garlic
  • Zest of 1 lemon
  • String or skewers to hold the lamb and stuffing together


  1. 1

    Firstly, make the stuffing. Do this by draining the chickpeas and adding ¾ of them to a blender with the garlic and harissa paste. (Leave the remaining chickpeas to one side until needed.) Blend into a chunky consistency, you can add a drop of water to loosen if the blender is struggling. Chop the dried apricots into bite-sized pieces and stir into the stuffing. Then grate in the lemon zest. Place in the fridge while you prepare the lamb.

  2. 2

    Grab your butterflied leg of lamb and place on the work surface skin side down. Open the leg up a bit more if needed, cut down the inside of the lamb to open up further. Scoop the stuffing onto the lamb and roll up as tightly as you can, without too much stuffing coming out. Tie with string or skewer to ensure it stays together in the oven. 


  3. 3

    Preheat the oven to 160c. 

  4. 4

    Set a frying pan over a medium/high heat and add a drizzle of oil. Once hot, season the lamb with salt and pepper and add to the pan to sear all over. Place into an oven proof dish or roasting tray and cook for 80 minutes.

  5. 5

    Whilst the lamb cooks, prepare the yoghurt by finely chopping parsley and stirring it through the yoghurt. 

  6. 6

    Once the lamb has cooked, remove from the oven and leave to rest. Whilst the lamb rests, in a bowl add the remaining chickpeas and chilli powder. Coat the chickpeas and place on a baking tray. Bake in the oven for 20 minutes. 

  7. 7

    Lay the yoghurt on a plate or bowl and top with the lamb. Sprinkle on pomegranate seeds and the crispy chickpeas and serve. 

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