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apricot & cranberry lamb
Serves 2
More effort
Total time:
lamb with apricot, cranberry and rosemary stuffing
Skip to ingredients
- 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
Method
step 1
Preheat the oven to 180Cstep 2
Mix together all of the stuffing ingredientsstep 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.step 4
Seal on a frying pan with a little bit of oilstep 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.
