Lamb with an apricot & almond filling

Serves 8 200g dried apricots 150ml dry white wine 1.5kg boned butterflied leg of lamb 200g ground almonds 100g flaked almonds 2 tbsp olive oil 2 tbsp chopped fresh mint 1 egg 150g small carrots 150g small parsnips 10 shallots, unpeeled and trimmed 150g Brussels sprouts 1 cinnamon stick 2 tbsp honey 1 tbsp pink peppercorns sea salt and black pepper

In a bowl, cover the apricots with the wine and leave to soak for 1 hr. In the meantime, allow the lamb to come to room temperature. In a large bowl, combine the flaked and crushed almonds, oil, mint and egg, and season with salt and pepper. Chop the soaked apricots and mix them into the mixture, discarding the remaining wine. Preheat the oven to 200°C/gas mark 6. Position five pieces of string, spaced out vertically, on a board, then place the butterflied lamb leg horizontally on top. Place the stuffing in the middle of the lamb. Using the string, pull together the edges of the lamb around the stuffing and tie securely. Halve any larger carrots and parsnips lengthways and arrange them with the shallots and sprouts on a large oven tray, big enough for the lamb. Add the cinnamon stick and drizzle the vegetables with the honey. Sprinkle over the pink peppercorns and season with salt and pepper. Place the lamb on top of the vegetables, seam down. Roast the lamb for 20 mins, then turn the oven to 160°C/gas mark 3 and roast for a further 25 mins for medium or for 40 mins until the juices run clear when the meat is skewered for well done. Allow to rest for 15 mins, then carve and serve with the vegetables.