LOIN OF LAMB WITH APRICOT AND HERB STUFFING
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Melt the butter in a large frying pan. Add the onion and fry for 5 minutes, until softened.
- Stir in thyme or mint, breadcrumbs and seasoning. Set aside to cool.
- Add the apricots to the mixture with the egg and mix well together.
- Lay the meat out flat, fat side down, and spread the stuffing over the lamb.
- 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 12 hour or until cooked to your liking.
- To serve, remove the string and carve into thick slices.
- Garnish with sprigs of fresh thyme or mint.
INGREDIENTS
- 15 grams butter
- 1 medium onion, skinned and finely chopped
- 30 ml chopped fresh thyme or mint
- 75 grams fresh wholemeal breadcrumbs
- Salt and pepper
- 100 grams no-soak dried apricots, finely chopped
- 1 egg, beaten
- 1.6 kg loin of lamb, boned
- Fresh thyme or mint sprigs, to garnish
5 comments for “Loin of Lamb with Apricot and Herb Stuffing”
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