Preparation time: 20 minutes, plus soaking.
Cooking time: 1 1/2 hours.
Oven temperature: 200°C, 400°F, gas 6.
Calories: 431 per portion
175 g (6 oz) dried apricots
25 g (1 oz) chopped onion
2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary
75 g (3 oz) wholemeal breadcrumbs
1 egg, beaten
salt and pepper
1 x 1.5 kg (3 lb) shoulder of lamb, boned
1. Soak the apricots overnight. Drain and reserve the soaking liquid.
2. Roughly chop the apricots, add the onion, rosemary and breadcrumbs. Add the beaten egg to the mixture to bind. Add a little apricot soaking liquid, if necessary, and salt and pepper to taste.
3. Spoon,the stuffing into the lamb bone cavity and sew up the edges, using a trussing needle and string, to enclose the stuffing completely. Roast in the oven for 1 1/2 hours, or until tender.
If any meat remains on a joint after the meal, the joint should be put on a clean plate as the juices sour quickly and would spoil the meat. You could save preparation time by using no-soak dried apricots.
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