Rolled Lamb Roast With Prune & Apricot Stuffing

Total Time: 2 hrs Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 8
• 2 kg boneless lamb loin roast (4.5 pounds)
• 3/4 cup chopped pitted prune
• 3/4 cup chopped dried apricot
• 1 tablespoon olive oil
• 1 tablespoon salt

Recipe

• 1 preheat oven to 220°c (430f.).
• 2 remove the string from the lamb roasting piece and lay rind side down on your chopping board. place the chopped fruits in the centre of the lamb and then re-roll and tie tightly with string. tie at 2cm (1 inch) intervals. we took the chopped fruits to the butcher and had them do this for us.
• 3 dry the rind with some paper towel. rub the rind with the oil and then sprinkle over the salt.
• 4 roast for 30 mins and then reduce the oven to 200c (390f). bake for a further 1 hour 10 minutes. test the lamb is cooked with a skewer.
• 5 cover with foil and stand for 20 minutes before slicing.
• 6 serve with baked or steamed vegetables and apple sauce.