ROAST LEG OF LAMB STUFFED WITH FIGS AND APRICOTS

Serves six

INGREDIENTS

For the stuffing

2 tbsp olive oil

1 small onion, finely chopped 2 cloves of garlic, finely chopped

½ tbsp chopped thyme leaves

100g dried figs, chopped 100g dried apricots, chopped 130g fresh white breadcrumbs

For the lamb

1.7kg boned leg of lamb (if you are unsure, ask your

butcher to do this)

2 tbsp olive oil, for frying 2 medium carrots, peeled and

roughly chopped 2 medium onions, peeled and

cut into quarters 2 sticks of celery, each trimmed and cut into quarters 1 bulb of garlic, cut in half

horizontally

4 sprigs of rosemary 200ml white wine 500ml chicken or lamb stock

1 tbsp flour

METHOD

h Preheat the oven to 170C/150C fan/Gas 3.

h First make the stuffing. In a frying pan, add the olive oil, followed by the chopped onion and garlic,

and sauté until soft but not coloured (about eight minutes). Season and add the chopped thyme.

h Place the chopped

dried fruits and breadcrumbs in a bowl and add the cooked onion mix. Stir well and check

the seasoning.

h Lay the lamb, skin-side

down, on a board.

h Cut several pieces of string long enough to tie

around the lamb, then slide them under the joint so they’re regularly

spaced out.

h Spread the stuffing out along the middle of the lamb, then fold the meat over it to form a roll. Tie the string so the roll stays together, but not too tight, otherwise it cuts into the meat and the stuffing will come out. Season all over.

h In a pan large enough to hold the lamb, add the oil and gently brown the lamb all over – make sure you colour the side of the lamb where the joins meet the seam. When coloured, remove from the pan.

h Place the vegetables, garlic and herbs in a large roasting dish. Season well. Pour over the wine and sit the lamb on top,

join-side down.

h Cook for one hour until

the lamb is cooked through – the best way to check is with a meat

thermometer; the temperature in the middle

should be 60C.

h Remove from the tin to rest for a good 45 minutes,

covered with a double layer of tin foil, while you

make the gravy.

h Set aside any nice pieces of carrots and celery from the roasting tin to serve with the lamb.

To the rest, add the tablespoon of flour and cook it out for one minute before adding the stock and 500ml of water and reducing for five minutes until it forms a nice gravy.

h Pour the gravy through a sieve and serve

with the lamb.