Fresh Del Monte | Recipes | Rolled Leg of Lamb with Prune and Pine Nut Stuffing

Ingredients

• 1 tbsp olive or vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, chopped
• About 1 tbsp thyme leaves
• 1 can (410g) Del Monte® Prunes in Juice, drained, de-stoned and roughly chopped
• 50g pine nuts, lightly toasted
• Salt and pepper
• 1 boned leg of lamb, 1.5-2kg
• Olive or vegetable oil
• 1 onion, roughly chopped
• 1 stem celery, roughly chopped
• 1 bay leaf (optional)
• 1 rounded tbsp plain flour
• 750ml hot chicken or lamb stock