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Member recipe

apricot & cranberry lamb

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Serves 2

lamb with apricot, cranberry and rosemary stuffing

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  • Ingredients
  • 600g shoulder of lamb, boned
  • olive oil
  • For the stuffing
  • 1 slice of thick white bread turned into breadcrumbs
  • 1 tbsp chopped fresh rosemary
  • 10 dried, ready-to-eat apricots, quartered
  • 100g dried cranberries
  • 4 spring onions, finely chopped
  • 0.5 egg, beaten


    1. Preheat the oven to 180C
    2. Mix together all of the stuffing ingredients
    3. Place the lamb onto a board and spread over the stuffing. Roll up and tie in three or four places with string to hold in shape while cooking.
    4. Seal on a frying pan with a little bit of oil
    5. Place in a roasting tray, rub some oil over the lamb and tray. Pour 150ml of water into the base of the tray. Cook in the oven for approx 1 hour depending on thickness basting occasionally with any juices.

Comments, questions and tips

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15th Apr, 2012
**EDIT** 160 deg for 1hr30
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