Roast lamb stuffed with apricot mint
Ingredients
- 1 leg of lamb (about 2kg), boned (ask your butcher to do this for you)
- 100g carrot, chopped
- 100g leek, chopped
- 100g celery, chopped
- ½ bulb of garlic, broken into cloves and lightly crushed
- ½ pack rosemary
- 500ml lamb or chicken stock
- 200g ready-to-eat dried apricots, finely chopped
- ½ pack mint, leaves picked and finely chopped
- 150-200g breadcrumbs (using 200g gives you more solid stuffing, which is easier to carve; 150g is softer and more spoonable)
- 1 egg
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