About this recipe:Boneless lamb shoulder conceals fruity golden apricot treasure in a light and complimentary stuffing, perfectly in balance with the smooth and earthy flavours of the lamb. Serve alongside all the traditional sides such as roast potatoes, vegetables and gravy.
For the stuffing
110g ready to eat dried apricots
110g dried breadcrumbs
chopped fresh rosemary, to taste
chopped fresh parsley, to taste
juice of 1/2 lemon
2 tablespoons apricot jam
1 egg, lightly beaten (optional)
For the lamb
900g boneless lamb shoulder
olive oil, to taste
salt and pepper, to taste
2 cloves garlic, minced
2 to 3 sprigs rosemary
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
Remove the lamb from the fridge and bring up to room temperature.
Preheat the oven to 200 C / Gas 6.
For the stuffing:
Combine all of the ingredients for the stuffing together in a bowl and mix well. If the mixture is a little too crumbly, add some lightly beaten egg to bind.
For the lamb:
Lay the lamb, boned-out side up then spread the stuffing mixture over. Roll up into a tight parcel then secure with kitchen string. Generously rub the lamb with olive oil, seasoning and minced garlic. Place the lamb on a roasting rack then place in a roasting tin. Arrange the sprigs of rosemary around the lamb.
Roast in the preheated oven for 1 hour (lamb will be rare). Continue cooking for a further 30 to 45 minutes for a more medium-well lamb, using a meat thermometer (see tip) to help you.
Remove the lamb from the oven, cover with foil, and allow to rest for 20 minutes before serving.
You can use a meat thermometer to help you achieve the perfect joint. Visit our article on How to roast lamb for cooking temperatures and more tips and ideas.