Sumptuously thick slices of roasted lamb and a sweet and savoury filling make a robust main course. Try serving with steamed runner beans and new potatoes.
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700 g (1 lb 9 oz) best end of neck of lamb, boned
salt and black pepper
75 g (2¾ oz) ready-to-eat dried apricots
125 g (4½ oz) wholemeal breadcrumbs
175 g (6 oz) sweetcorn, drained if canned, defrosted if frozen
2 tablespoons chopped fresh chives
1 egg white
1 tablespoon Dijon mustard
To garnish: fresh chives
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Heat the oven to 200°C (400°F, gas mark 6). If the boned lamb has been rolled, remove any string and unroll it. Cut off the meatless flap at the thin end of the joint and trim away any excess fat. Lay the meat flat, skin side down, on a board and sprinkle it with salt and pepper to taste.
Roughly chop the apricots and mix them with the breadcrumbs, sweetcorn, chives, egg white and mustard. Season well and spread the mixture over the surface of the lamb, pressing it down evenly.
Starting at the fleshy end of the lamb, roll it up into a tight cylinder. Tie it firmly but not too tightly with fine cotton string at 2.5 cm (1in) intervals, then place it seam downwards on a rack in a roasting tin. Roast it for 1 hour, or until golden brown. Cut the roast into thick slices and serve hot, garnished with chives.
How to roast lamb
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