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Roast Breast of Lamb with Lemon and Apricots

Roast Breast of Lamb with Lemon and Apricots Recipe

  • 1 tablespoon unsalted butter
  • 3 or 4 small shallots, chopped
  • 3 garlic cloves, crushed
  • 2 cups fresh bread crumbs
  • 2/3 cup dried apricots, chopped
  • Grated zest of 3 lemons
  • 1 tablespoon thyme leaves
  • Sea salt and freshly ground black pepper
  • 1 egg, lightly beaten
  • 2 breasts of lamb, boned, any skin and surplus fat removed
  • 2 to 3 fennel bulbs, cut into 6 wedges each
  • 2 large onions, cut into 4 wedges each, or 4 small ones, cut in half
  • 2 lemons (the ones you’ve zested for the stuffing), cut into quarters
  • Sea salt and freshly ground black pepper
  • A little white wine or water (optional)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 1021kcal (51%)
Total Fat 85g (131%)
Saturated Fat 39g (193%)
Cholesterol 142mg (47%)
Total Carbohydrate 52g
Dietary Fiber 8g
Sugars 12g
Protein 16g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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