20 g butter
1 onion, skinned and finely chopped
35 ml chopped fresh thyme or mint
80 g fresh wholemeal breadcrumbs
Salt and pepper
80 g dried apricots, finely chopped
1 egg, beaten
2 kg loin of lamb, boned
In a frying pan, over a medium heat add the butter, once melted add onions, fry until soft then stir in the thyme/mint and breadcrumbs. Add seasoning. Remove from heat and allow cooling.
Once cool add the egg and apricots mixing well.
Pre heat oven 180°C (350°F) mark 4
3. Lay the meat out flat, fat side down, and spread the stuffing over the lamb.
4. Roll up the meat to enclose the stuffing and tie with strong cotton or fine string at regular intervals. Put the joint in a roasting tin and bake at 180°C (350°F) mark 4 for about 1 – 2 hour or until cooked to your liking.
With the fat side down lay the lamb out and cover with the breadcrumb mix. Roll up and tie with string to keep the breadcrumbs in place.
Add lamb to a roasting tin and cook in the oven for 1 ½ -2 hours.
Remove string before serving