Apricot Stuffed Lamb #2 recipe

ingredients

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

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

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. Cook at 200°C (400°F) mark 6 for 1 1/2 hours, until cooked through.

6. Remove the foil 30 minutes before the end of cooking time to brown the meat.

7. Stand in a warm place for 10 minutes before carving, garnish and serve.

serving amount

serves 4


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