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Serves: 8
Oven Temp: 180ºC/ Gas Mark 4Method
- Soak the apricots in orange juice for 1 hour to soften. Fry the onion in olive oil until it is soft, then add the garlic and fry for a minute, add to the parsley, mint, apricots in orange juice, breadcrumbs, ground almonds and mix until well combined.
- Spoon the stuffing into the gap where the bone has been removed. Tie the lamb joint neatly with string.
- Put the meat on a rack in a roasting tin, place above the centre of the oven and cook allowing 25 minutes per 1lb (500g)
- Thirty minutes before end of cooking time, lift the meat from the tin and skim off the fat. Replace the meat and spread the honey over the surface. Return to oven to complete the cooking time.
- Remove from the oven, cover with tin foil and leave to stand for 20 minutes before serving.
- Sieve the juices into a saucepan, add the stock and boil rapidly until it reduces to a thin sauce.
Ingredients
- 5.6 lb (2-3kg) Northern Ireland Farm Quality Assured leg of lamb
- Apricot and almond Stuffing
- 250 g Ready to eat dried apricots roughly chopped
- 100 mls The juice of one orange
- 1 Garlic clove crushed
- 30 mls Olive oil
- 1 Small handful of chopped fresh parsely leaves
- 1 Small handful of chopped fresh mint leaves
- 120 g Bread made into breadcrumbs
- 30 g Ground almonds
- Salt and pepper
To finish off:
- 1 tbsp Clear honey
- 1/2 Pint of lamb stock
