Leg of Lamb with Apricot Stuffing

“Just the thing for Easter day, this is an impressive roast with the sweetness of a loose, dried fruit stuffing.  The boned leg makes carving easier too.”

Ingredients
Serves 6 – 8

•    1.9 kg (4 lb) leg of lamb, boned

Stuffing:

•    25g (1 oz) butter
•    1 onion, chopped
•    115g (4 oz) ready-to-eat dried prunes, chopped
•    115g (4 oz) ready-to-eat dried apricots, chopped
•    55g (2 oz) lexia raisins (large juicy raisins)
•    25g (1 oz) walnuts, roughly chopped
•    Salt and black pepper

•    1 large onion, sliced
•    Sprigs of fresh rosemary
•    1-2 tbsp plain flour
•    250ml (½ pint) vegetable stock


Method

Open out the boned leg of lamb, ready to take the stuffing.  To make the stuffing, melt the butter and sauté the onion.  Add the prunes, apricots, raisins and walnuts.  Mix thoroughly together, season and leave to cool.  Stuff the lamb and reshape.  Tie with string or secure with some skewers.  Place the slices of onion on Bake-O-Glide in the half size AGA roasting tin and put the lamb on top.  Place the sprigs of rosemary on and beside the lamb.

2 oven AGA: Slide the tin onto the lowest set of runners in the roasting oven and cook for 30 minutes, then transfer to the simmering oven for 1½-2 hours until cooked through or to your liking.

3 and 4 oven AGA: Slide the tin into the centre of the baking oven and cook for 1½-2 hours until cooked through or to your liking.

Remove the lamb from the roasting tin and place on a warm serving plate, allowing the meat to relax.  Meanwhile, make the gravy by stirring the flour into the onion, rosemary and meat juices.  Place onto the floor of the roasting oven for 3-4 minutes to thicken and then add the vegetable stock – stir to mix thoroughly.  Pour everything into a saucepan (not the Bake-O-Glide!) and heat on the simmering plate until boiled and thickened.  Pour the gravy through a sieve into a gravy or sauce boat and serve with the carved lamb.

Conventional cooking: Roast at 180°C (350°F), fan oven at 160°C, Gas Mark 4 for 1½-2 hours until cooked through or to your liking.

 
 

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