Saffron and Turkish apricot leg of lamb with RW The Blend

| Recipesby Robertson Winery


1 tbsp cumin seeds

1 tbsp coriander seeds

1 tsp whole black peppercorns

1 tsp paprika

10 strands of saffron 

2 large onions, quartered

1.5 – 2 kg lamb shoulder

3 tbsp olive oil

2 tbsp coarse salt

½ cup dried apricots

1 pumpkin

2 tbsp olive oil

1 tbsp coarse salt

1 tbsp cumin seeds

1 ½ cups couscous 

¼ cup pistachio nuts

1 tbsp salt

1 ½ cups boiling water


  • Pre heat your oven to 170°C.
  • In a pestle and mortar grind the cumin, coriander, pepper and paprika till a find mixture.
  • Place the saffron stands in a beaker and pour ½ cup of boiling water over, let it steep for 5 minutes. 
  • In a roasting tray place the onions at the bottom and place the lamb on top.
  • Pour the olive oil all over the lamb and sprinkle the spice mix evenly.
  • Rub the spice mix into the meat and place the fat side upwards.
  • Pour in the saffron tea at the bottom of the roasting dish. 
  • Scatter the apricots all over and place a few on top.
  • Cover with aluminium foil and place in the oven.
  • Roast for 2 – 2 ½ hours till soft and tender.
  • Remove from the oven and remove the foil, and crank up the heat till 200°C.
  • Drizzle the pumpkin with the olive oil, and sprinkle with salt and cumin seeds.
  • Roast in the oven for 45 mins, till soft and caramelized.
  • While the pumpkin is in the oven, return the lamb and let it brown for 15 – 20 minutes.
  • Meanwhile, boil the kettle.
  • In a bowl, add the couscous, pistachio nuts, and salt, pour the boiling water over, cover and let it stand for 10 – 15 minutes.
  • Remove the lamb and pumpkin from the oven and stir through the couscous. 
  • In a serving dish, layer the bottom with the couscous, dish up the land and drizzle the sauce and onions over.
  • Place the roasted pumpkin on the side and enjoy with a glass of RW The Blend.
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