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1
To make the stuffing, heat 1tbsp of the olive oil in a pan and cook the chopped onion over a low heat until soft.
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2
Add the apricots, flaked almonds, breadcrumbs, egg and parsley, mix well and set aside.
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3
Remove the lamb shoulder from its packaging and discard the bands holding it together.
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4
Open the lamb out flat on a chopping board, with the inside of the joint facing upwards.
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5
Put the stuffing in the centre of the lamb and roll up.
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6
Tie tightly with string.
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7
Mix together the paprika, cumin, coriander and chill to make a spice mix.
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8
Set aside half and add the rest to the remaining oil to make a paste.
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9
Rub into the lamb.
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10
Cover and chill for 1-2 hours.
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11
Preheat the oven to 160C/140C fan/Gas 3.
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12
Put the lamb in a roasting tin, loosely cover with foil and cook for 3 hours, removing the foil for the last 30 minutes to crisp the skin.
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13
Remove the lamb from the tin and set aside to rest.
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14
To make the gravy, drain off most of the fat from the roasting tin.
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15
Add the rest of the spice mix and the flour, and stir until smooth.
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16
Gradually stir in the red wine, lamb stock, and redcurrant jelly.
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17
Cook on the hob, stirring constantly, until thickened and simmering.
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18
Serve with the lamb and a selection of roasted vegetables.
