24 hours beforehand, make the stuffing. Chop the
apricot coarsely, mix with breadcrumbs and chopped
onions. Melt the butter, pour over, add honey, salt,
pepper and thyme. Mix well together, then mix in
beaten egg.
Make marinade by mixing all the ingredients together.
Bone or have boned the lamb. (Tunnel bone for
stuffing). Stuff the cavity loosely. Sew up the
opening. Put lamb in a polythene bag long enough to
hold it comfortably. Add bones. Pour over the
marinade, tie the top with a bag seal, sucking out
excess air. Stand in a bowl (to catch leaks). Marinade
overnight, turning from time to time.
Preheat oven to 350øF (Mk 4). Remove lamb from
marinade and dry well. Drain marinade and fry
vegetables in roasting pan very briefly. Place lamb
on top and roast 25 mins/lb oven ready weight. Baste
frequently with marinade while cooking. Meanwhile make
a little lamb stock from bones.
When done, take out of oven, Remove strings from
joint and leave to rest 15 mins while making the
gravy, then carve crosswise. For the gravy, remove
vegetables from roasting tin, pour off roasting
juices, leaving 2 tbs fat in pan. Fry 2 tbs flour in
this, return aqueous part of roasting juices and
remaining marinade. Add lamb stock if needed. Season
to taste.
Originally Submitted
5/7/2008
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