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1
Ask the butcher to chine the meat and to cut a pouch between the skin and the ribsor do the latter yourself with a long, sharp knife.
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2
Prepare the stuffing.
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3
In a large saucepan, fry the onions in the oil until golden.
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4
Add the ground beef and fry, crushing and turning it over with a spoon, until browned.
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5
Stir in the rice, add parsley, salt, and pepper, and mix well.
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6
Pour in 3 1/4 cups water.
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7
Cover the pan and simmer undisturbed over low heat for 20 minutes, or until the water has been absorbed and the rice is tender but still firm.
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8
Let it cool, then mix in the nuts and, if you wish, the currants.
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9
Stuff the pouches with the rice mixture, and put the extra stuffing in an oven dish, covered with foil.
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10
Rub the breasts with oil, salt, and pepper, and put them in a roasting pan.
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11
Set uncovered in an oven preheated to 425F, then reduce immediately to 325F and roast for about 1 hour, or until the meat is well cooked and browned on the outside.
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12
Put the extra stuffing in for the last 20 minutes to heat through.
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13
Put the apricots in a small pan with enough of their soaking water to cover.
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14
Bring to the boil and simmer, uncovered, for about 20 minutes, until the apricots are very soft and the liquid is reduced.
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15
If you like, blend to a cream in the food processor.
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16
A few minutes before serving, pour off the excess fat from the roasting pan.
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17
Turn the oven up to 450F.
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18
Pour the apricot sauce over the lamb and glaze in the oven for 5 to 7 minutes.
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19
Do not leave in the oven too long, as the apricots burn easily.
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20
Instead of roasting, the stuffed breasts may be braised on top of the stove.
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21
First they are seared in hot butter or oil until browned all over, then the apricots and their water are added, and the lamb is simmered gently for about 1 hour, or until it is very tender and the sauce is reduced.
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22
The breasts must be turned over and water added as required.
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23
Make a sauce with 1/2 pound pitted dried sour cherries instead of the apricots.
