DEBONED & STUFFED LAMB RIB WITH DATES, ALMONDS & APRICOTS

SERVES 4–6 PREPARATION: 20 MIN COOKING: 2–3 HOURS REFRIGERATION: 4 HOURS OR OVERNIGHT butter and olive oil for frying 2 onions, peeled, halved and sliced 4 garlic cloves, peeled and minced 125ml (½c) chopped dates 125ml (½c) chopped almonds 25ml (5t) chopped dried Turkish apricots 20ml (4t) chopped fresh rosemary 20ml (4t) chopped fresh thyme 250ml (1c) panko bread crumbs salt and freshly ground pepper 1 large (1kg+) deboned lamb rib sprigs of fresh rosemary and thyme 2 litres (8c) prepared chicken or lamb stock 750ml (3c) white wine

Preheat the oven to 150°C and keep some kitchen twine on hand. 1 Heat some butter and olive oil in a frying pan and fry the onions and garlic until soft and lightly browned. Leave to cool. Mix the onions, dates, almonds, apricots, herbs and bread crumbs together, then season with salt and pepper. 2 Place the lamb rib on a chopping board and spread the stuffing down the middle. Roll the lamb lengthways into a log shape and tie with kitchen twine so the stuffing stays inside. 3 Scatter the rosemary and thyme in a deep ovenproof dish and place the lamb on top. Pour in the stock and wine and cover with tinfoil. Roast for 2–3 hours or until the lamb is soft. 4 Pour the sauce into a saucepan and allow to reduce until thickened. 5 Leave the lamb to cool, then refrigerate overnight. 6 Before serving, slice the lamb into discs and place on a greased baking sheet (or in the dish it was roasted in). Reheat the lamb in the oven and the sauce on the stove top until bubbling, and serve.