Roast lamb stuffed with apricot & mint - Good Food Middle East

Ingredients

• 1 leg of lamb (about 2kg), boned (ask your butcher to do this for you)
• 100g carrot, chopped
• 100g leek, chopped
• 100g celery, chopped
• ½ bulb of garlic, broken into cloves and lightly crushed
• ½ pack rosemary
• 500ml lamb or chicken stock
• 200g ready-to-eat dried apricots, finely chopped
• ½ pack mint, leaves picked and finely chopped
• 150-200g breadcrumbs (using 200g gives you more solid stuffing, which is easier to carve; 150g is softer and more spoonable)
• 1 egg