1 (1.8kg/4lb) shoulder of lamb, boned
salt & freshly ground black pepper
1 onion sliced
1 carrot sliced
1 bay leaf,
300 ml/.5 pint stock
50g/2oz fresh white breadcrumbs
pinch of dried thyme
25g/1oz walnuts chopped
1 small onion chopped
1 tablespoon oil
1 (213 g/7.5 oz) can apricots
1 egg beaten
- Season the lamb generously with salt and pepper and set aside whist preparing the stuffing.
- Place the breadcrumbs, thyme and walnuts in a bowl. Fry the onion in the oil in a small saucepan until soft but not brown, about 5 minutes, and then add to the breadcrumb mixture. Drain and coarsely chop the apricots and stir into the stuffing mixture. Season to taste and bind with sufficient beaten egg to make a moist stuffing. Spoon the stuffing along the shoulder joint and tie with string into a long neat shape.
- Heat the oil in a flameproof casserole and brown the meat on all sides. Add the sliced onion, carrot and bay leaf. Pour over the stock and bring to the boil.
- Cover and cook in a moderate oven (180C, 350F, Gas Mark 4) for 1.5 hours or until cooked.
- To serve remove the string from the lamb and place on a serving dish. Sieve the stock juices and pour over the lamb. Carve into thick slices and serve.