Cooking time: Medium – 25 minutes per 450g/½kg (1lb) plus 25 minutes
Well done – 30 minutes per 450g/½kg (1lb) plus 30 minutes
Temperature: Gas 4-5, 180˚C, 350˚F
*(Allow approx 100g (4oz) raw meat per person if joint is boneless 225g (8oz) if bone in)
Preheat oven to Gas 4-5, 180˚C, 350˚F.
Heat oil and lightly soften the onion and garlic. Place in a bowl and allow to cool slightly. Add the breadcrumbs, apricots, sausage meat and nuts, mix well together – squeeze together with your hands and make into a large sausage shape.
Place lamb on a board and ‘open up’ to create a space for the stuffing. Place stuffing onto the joint, add the rosemary sprigs and then wrap the meat around it. Secure with heat resistant string in several places – a bit like parcel wrapping & finish with a string bow!!
Weigh the joint and calculate the cooking time as above.
Place in a roasting tin, season and drizzle with a little olive oil.
Remove joint after calculated cooking time and allow to rest for about 10 minutes before carving. (Save juices for gravy/sauce)
Make the sauce: Place apricots in a large jug and puree with a hand blender. Pour meat juices into a small saucepan and bring to the boil add the brandy and bubble, add apricot puree and sugar and heat through.
Serve lamb with stuffing, sauce and all the trimmings!!