ingredients
serves 6
2 large whole breasts of lamb, boned
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1/2 pound dried apricots, soaked in water overnight
2 tablespoons sugar
for the stuffing
2 tablespoons vegetable oil
1 large onion, finely chopped
1/2 pound ground beef
1 1/2 tablespoons long-grain rice
1 teaspoon ground cumin
1 teaspoon turmeric
3/4 cup water
3 tablespoons chopped parsley
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup chopped almonds
1/4 cup seedless raisins
method
1. To prepare the stuffing, in a large saucepan, heat the oil over moderate heat.
2. Fry the onion, stirring occasionally, for about 8 minutes or until lightly coloured.
3. Stir in the minced beef and cook for 5 - 8 minutes, or until the meat is brown.
4. Stir in the rice and cook, stirring constantly, for 4 minutes.
5. Mix in the cumin, turmeric, water, parsley, salt and pepper and blend well.
6. Bring the mixture to the boil. Cover the pan and simmer the mixture for 15 - 20 minutes, or until the rice is cooked and the water is absorbed.
7. Remove the pan from the heat, stir in the almonds and raisins and allow to cool.
8. Heat the oven to 180°C (350°F).
9. Spread out the breasts, skin side down, and rub with salt and pepper.
10. Spread the stuffing mixture over the lamb and roll up each breast.
11. Tie the rolls with string.
12. Rub the meat with the salt and pepper and, with a pastry brush, brush over the outsides with oil. Place the breasts in a roasting pan. Roast them in the oven for 1 1/2 hours or until the meat is well browned and tender.
13. After the meat has been roasting for 1 hour, prepare the glaze. Place the apricots in a small saucepan, with the water in which they were soaked and the sugar. Bring to the boil and simmer for 30 minutes, or until the apricots are pulpy.
14. Remove the roasting pan from the oven and pour off the cooking liquids in the pan. Increase the oven temperature to 230°C (450°F). Pour the apricots and their liquid over the lamb breasts and return them to the oven.
15. Roast for 10 minutes, or until the lamb is glazed and golden brown. Remove from the oven and serve at once, carving in slices across the lamb.
