The stuffing was made with 12 pitted chopped apricots, two long pieces of rosemary, 1 finely chopped onion, 2 slices of bread, salt and pepper.
The butcher we get our meat from had deboned the lamb thankfully so all I had to do was stuff it and roll it up.
I drizzled the top with olive oil, sprinkled with salt and freshly ground black peper and roasted it slowly for about 2hrs.
It was superb, served with homegrown beans, gem squash and baby potatoes.This morning I caramelized some apricots in a blob of butter and tablespoon Demera sugar.
These were the topping to our oatmeal waffles, with a dollop of cream and a slice of thick Boland bacon from our free range pork farm.
Turn away weight watches....it was sublimely decadent and delicious!
3 comments:
That looks just marvelous. We like both lamb and apricots.
Tonight we had the typical Norwegian lamb and cabbage tonight.
Oh dear those recipes... I will have to try both before the apricots run out. Thank you!
I've never had apricots with lamb. Can you describe the taste.
Post a Comment