Lamb: roast lamb with apricots, Cinnamon and Cumin Stuffing

The cinnamon and cumin bring out the extra flavour of the apricots and with the bulgur wheat staffing this is a very easy to carve joint. If you make this dish please take a photo and post it together with a recipe

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

75 gbulgur wheat
2 tbspolive oil
1small onion finely chopped
1garlic clove, crushed
1 teaspoonground cinnamon
1 teaspoonground cumin
175 gready to eat dried apricots, chopped
50 gpinenuts
1boned shoulder of lamb about 1.75 kg
120 mLred wine
120 mLlamb stock
to tasteSalt and pepper
Mint sprigs, to garnish

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Steps

1

Place the bulgar wheat in a bowl and add warm water to cover stop leave to soak for 1 hour, and thoroughly drain
2

Heat the oil in a saucepan. Add the onion and crushed garlic and cook for 5 minutes until soft. Stir in the cinnamon, cumin, apricots and pine nuts, together with salt-and-pepper to taste. Leave to cool.
3

If preheat the oven to 180°C
4

Open out the shoulder of lamb and spread the stuffing over. Roll up firmly and tie tightly with string. Place in a roasting tin.
5

Roast for 1 hour then pour the red wine and stock into the roasting tin. Roast for 30 minutes more.
6

Transfer the joint to a heated plate, cover with tented foil and allowed the meat to rest for 15 to 20 minutes before carving
7

While it is cooling down skimming the surface fat from the wine flavoured stock in the roasting tin. Place the tin over high heat and allow the gravy to bubble for a few minutes stirring occasionally to incorporate any sediment.
8

Carve the lamb carefully, arrange the slices on a serving platter and pour over the gravy. Serve at once garnish with mint