-
1
Preheat the oven to 400F.
-
2
First, make the stuffing.
-
3
Melt the butter in a small pan, add the shallots and garlic, and cook gently until soft but not colored.
-
4
Mix the bread crumbs with the apricots, lemon zest, thyme, shallot mixture, and plenty of salt and pepper.
-
5
Stir in enough egg to bind the mixture lightly.
-
6
Lay the breasts of lamb flat on a board and season well.
-
7
Divide the stuffing between them and spread it evenly, leaving a little space at the edges and at each end.
-
8
Roll the breasts up tightly, starting at a pointed end, and tie each one in 3 or 4 places with string.
-
9
Place the two lamb rolls side by side in a roasting pan.
-
10
Put into the oven and cook for 30 minutes.
-
11
Remove from the oven and turn the temperature down to 300F.
-
12
Lift the lamb rolls out onto a board.
-
13
Scatter the fennel, onions, and lemon wedges in the roasting pan, turn in the oily pan juices, and season with salt and pepper.
-
14
Place the lamb rolls on top and return to the oven.
-
15
Cook for about 1 1/2 hours, turning the fennel, onions, and lemons occasionally, until both meat and vegetables are tender.
-
16
Check from time to time and sprinkle the vegetables with a little white wine or water if they appear a little dry.
-
17
If everything seems to be browning too quickly, cover the whole dish with foil.
-
18
Transfer the lamb to a warm serving plate and let rest in a warm place for about 15 minutes.
-
19
Cut the lamb into thick slices and arrange on warm plates with the roasted vegetables and lemons.
-
20
Spoon over any juices from the roasting pan (theyll be fatty, but tasty).
-
21
Serve with rice or couscous.
