Lamb with apricot stuffing
- 1 onion, finely chopped
- 2tsp rapeseed oil
- 90g dried apricots, chopped
- 100g fresh wholemeal breadcrumbs
- 1tbsp dried rosemary
- 3tbsp semi-skimmed milk
- 600g Butcher’s Selection British Lamb Boneless Rolled Breast
- You will also need clean string to secure the joint
Preheat the oven to 180C/160C Fan/Gas 4.
Cook the onion in the oil over a low heat for 8-10 mins until soft but not browned.
Put in a large bowl. Add the apricots, breadcrumbs, rosemary and milk, then season with black pepper. Mix with a fork to combine.
Remove the string from the lamb and unroll the joint – there will be 2 pieces. Lay on a large chopping board. Spread the stuffing over both pieces, pressing down lightly. Roll up the smaller piece, lay this on the larger piece and roll that around it. Secure with string.
Put in a roasting tin, cover loosely with foil and roast for 1 hr. Remove the foil and cook for 30 mins.
When the meat is cooked, put on a warm plate, cover with foil and leave to rest in a warm place for 20 mins.
Carve the joint and serve immediately with the roast potatoes and green veg.