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

Name: 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

www.bbcgoodfoodme.com

Take roast lamb to another level with a flavourful apricot and mint stuffing. Great for a Sunday roast, or as an alternative to turkey at Christmas

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Cooking tools:

Butcher's twine
Roasting pan
Roasting rack
Oven
Chef's knife
Cutting board
Skillet
Saucepan
Mixing bowl
Wooden spoon
Measuring cup
Measuring spoon
Kitchen shears
Aluminum foil
Plate

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