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Apricot Stuffed Lamb      HT  MC    120mins

Serves 4     Hot   Lamb Fruit  Grains  Vegetables  Roast  Main Course  Gluten Wheat Free  Eggless



900g/2lb Boned Breast of Lamb

Salt and Pepper

50g/2oz Dried Apricots, reconsitituted

50g/2oz Long Grain Rice

1 Small Onion, chopped

1 Green Capsicum, deseeded and chopped

25g/1oz Butter

2 tbsp Oil




1. Preheat the oven to 180C, 350F, Gas mark 4.


2. Prepare the stuffing. Boil the rice in salted water for 15-20 minutes until tender. Drain and place in a bowl. Chop the apricots and mix into the rice. Add the chopped onion and capsicum together with the melted butter and seasonings. Moisten with water.


3. Heat the oil in a roasting tin in the oven. Flatten the boned breast of lamb with a rolling pin and season well with salt and pepper.


4. Spread the stuffing over the surface of the meat, then roll up tightly and secure with string. Place the meat in the preheated oil and baste. Cook in the oven for 1 to 2 hours until the meat is tender, basting every 20 minutes or so.


5. To serve - remove the string and use the juices in the pan to make a gravy.




More Lamb  Recipes  |  General Lamb Prep & Cooking Times   |  Lamb Cuts 


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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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