Morocccan Lamb Stuffed Peaches and Nectarines

Jenny Morris, Nectarines, Peaches

  • Serves 4 to 6


  • 1 x 2kg deboned leg of lamb
  • 2 Tbsps Olive oil
  • Salt and pepper
  • 1 Tbsp ground cumin
  • 2 cloves crushed garlic.

The Stuffing

  • 100g chopped cling Peaches
  • 100 g chopped nectarines
  • 200g stale bread crumbs
  • 50g crumbled feta
  • 1 Tbsp orange zest
  • 2 Tbsps finely chopped rosemary
  • 1 tsp ground cinnamon
  • 3 cloves crushed garlic
  • 1 Tbsp ground cumin
  • 3/4 tsp  paprika

Stir all the ingredients together for the stuffing.
Season with salt and pepper.


  1. Preheat oven to 190° C.
  2. Mix the olive oil with salt, pepper, cumin and garlic.
  3. Rub the lamb all over with the mixture.
  4. Arrange the stuffing down the middle of the lamb, fold the meat over to form a roll.
  5. Tie the lamb with string to keep it in shape.
  6. Season the lamb, heat a little oil in a frying pan and sear the lamb on all sides.
  7. Place the lamb in a roasting pan and roast for 90 minutes, turn down  the oven to 170 °C for another 15 minutes, remove and rest before serving