Sunday dinner food, with enough for 4

You will need

• 50-75g/2-3oz dried apricots, presoaked overnight in water
• 50g/20z butter or margarine
• 1 medium size onion, chopped
• 50g/2oz fresh wholemeal or white breadcrumbs
• 15ml/1tbsp chopped parsley
• 150ml/1/4pt stock
• 1 egg yolk
• 1kg/2lb boned shoulder of lamb
• Salt and pepper

Method

Preheat oven 230C/450F/Gas 8.
Drain and cut presoaked apricots into quarters.
Melt butter or margarine in a frying pan. Fry onion until transparent but not brown.
Mix in the apricots, breadcrumbs, parsley, salt and pepper.
Moisten with 15-30ml/1-2tbsp stock.
Beat egg yolk and add it to stuffing with a little more stock, if necessary, to make it moist but not sticky.
Open out lamb, season with pepper and a very little salt. Spread stuffing over it. Roll it up and secure with string to keep in the filling.
Put in roasting tin and dot with dripping. Roast for 10 minutes.
Reduce to moderate temperature 180C/350F/Gas 4 for a further 1-1 1/2 hours.