1.6-1.8 kg (3 1/2 - 4 lb) leg of lamb, well trimmed and boned
apricot halves and Watercress (salad cress) sprigs, to garnish
apricot halves and Watercress (salad cress) sprigs, to garnish
for the apricot and walnut stuffing
1/4 cup (50 g) ready-to-eat dried apricots, rinsed
40 g (1 1/2 oz) walnut halves, chopped
2 oz (50 g) fresh wholemeal breadcrumbs
1 egg. size 6
1 tsp (5 ml) dried mixed herbs
salt and pepper, to taste
40 g (1 1/2 oz) walnut halves, chopped
2 oz (50 g) fresh wholemeal breadcrumbs
1 egg. size 6
1 tsp (5 ml) dried mixed herbs
salt and pepper, to taste
method
1. To make the stuffing, chop the apricots and put in a bowl with the walnuts, breadcrumbs, egg and herbs. Mix well and season.
2. Spoon the stuffing into the boned cavity in the lamb, packing down.
3. Using fine string and a trussing needle, sew up the cavity.
4. Place the joint on a meat rack in a roasting pan and cover with foil.
5. Weigh the stuffed joint, place on a roasting rack in a dish and cover with greaseproof paper.
6. Cook at 60% (Medium) about 10 minutes per 450 g (1 lb).
7. Cover in foil and stand 15 - 20 minutes before carving.
2. Spoon the stuffing into the boned cavity in the lamb, packing down.
3. Using fine string and a trussing needle, sew up the cavity.
4. Place the joint on a meat rack in a roasting pan and cover with foil.
5. Weigh the stuffed joint, place on a roasting rack in a dish and cover with greaseproof paper.
6. Cook at 60% (Medium) about 10 minutes per 450 g (1 lb).
7. Cover in foil and stand 15 - 20 minutes before carving.
serving amount
serves 4
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