50 g (2 oz) fresh wholemeal breadcrumbs
60 ml (4 tbsp) natural yogurt
1 garlic clove, skinned and crushed
salt and freshly ground pepper
a little freshly grated nutmeg
4 apricots, stoned and chopped
30 ml (2 tbsp) chopped mint
15 ml (1 tbsp) chopped thyme
1/2 shoulder of lamb, boned and trimmed of fat
300 ml (1/2 pint) chicken stock
60 ml (4 tbsp) natural yogurt
1 garlic clove, skinned and crushed
salt and freshly ground pepper
a little freshly grated nutmeg
4 apricots, stoned and chopped
30 ml (2 tbsp) chopped mint
15 ml (1 tbsp) chopped thyme
1/2 shoulder of lamb, boned and trimmed of fat
300 ml (1/2 pint) chicken stock
method
1. To make the stuffing, mix the breadcrumbs, half the yogurt, the garlic, seasoning and nutmeg and leave for 15 minutes.
2. Mix half the apricots into the breadcrumb mixture with half the chopped mint and the thyme. Spread the cut surface of the meat with the mixture. Re-shape the meat and tie with fine string. Set the meat on a rack in a roasting tin and roast at 180°C (350°F) mark 4 for 1 - 1 1/2 hours, until tender.
3. Remove the lamb from the tin and place on a warm carving dish. Pour away any fat from the pan juices and put the pan on top of the cooker. Pour in the stock and bring to the boil, stirring in any residue from the bottom of the pan. Mix the remaining apricots into the stock with the remaining mint. Leave to simmer gently while carving the lamb. Remove the pan from the heat and mix the remaining yogurt into the sauce.
4. To serve, arrange the stuffed lamb slices on a warm serving dish and pour the apricot sauce over the top.
2. Mix half the apricots into the breadcrumb mixture with half the chopped mint and the thyme. Spread the cut surface of the meat with the mixture. Re-shape the meat and tie with fine string. Set the meat on a rack in a roasting tin and roast at 180°C (350°F) mark 4 for 1 - 1 1/2 hours, until tender.
3. Remove the lamb from the tin and place on a warm carving dish. Pour away any fat from the pan juices and put the pan on top of the cooker. Pour in the stock and bring to the boil, stirring in any residue from the bottom of the pan. Mix the remaining apricots into the stock with the remaining mint. Leave to simmer gently while carving the lamb. Remove the pan from the heat and mix the remaining yogurt into the sauce.
4. To serve, arrange the stuffed lamb slices on a warm serving dish and pour the apricot sauce over the top.
serving amount
serves 4
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