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1
24 hours beforehand, make the stuffing.
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2
Chop the apricot coarsely, mix with breadcrumbs and chopped onions.
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3
Melt the butter, pour over, add honey, salt, pepper and thyme.
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4
Mix well together, then mix in beaten egg.
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5
Make marinade by mixing all the ingredients together.
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6
Bone or have boned the lamb.
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7
(Tunnel bone for stuffing).
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8
Stuff the cavity loosely.
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9
Sew up the opening.
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10
Put lamb in a polythene bag long enough to hold it comfortably.
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11
Add bones.
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12
Pour over the marinade, tie the top with a bag seal, sucking out excess air.
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13
Stand in a bowl (to catch leaks).
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14
Marinade overnight, turning from time to time.
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15
Preheat oven to 350?F.
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16
Remove lamb from marinade and dry well.
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17
Drain marinade and fry vegetables in roasting pan very briefly.
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18
Place lamb on top and roast 25 mins/lb oven ready weight.
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19
Baste frequently with marinade while cooking.
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20
Meanwhile make a little lamb stock from bones.
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21
When done, take out of oven, Remove strings from joint and leave to rest 15 minutes while making the gravy, then carve crosswise.
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22
For the gravy, remove vegetables from roasting tin, pour off roasting juices, leaving 2 tablespoon fat in pan.
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23
Fry 2 tablespoon flour in this, return aqueous part of roasting juices and remaining marinade.
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24
Add lamb stock if needed.
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25
Season to taste.
