Guard of Honour Stuffed With Apricots
- Ready In:
- 1hr 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 racks of lamb, each with 5 cutlets,trimmed
- 225 g no-soak apricots, chopped
- 2 medium onions, finely chopped
- 50 g pine nuts
- 50 g sunflower seeds
- 30 ml chopped fresh mixed herbs
- 1 egg, beaten
- salt & freshly ground black pepper
- 25 g butter, melted
directions
- Preheat oven to 180C/350°F.
- Using a sharp knife, trim away any fat or meat about 5cm down from the cutlet tips.
- Scrape the bones clean with a knife.
- Next, interlock the cutlets to create a joint and secure with string.
- Place in a roasting tin.
- Mix together all the remaining ingredients until well combined, then place the stuffing in the centre of the joint, pressing in well.
- Roast for about 55 mins or until golden brown and tender.
- Remove the joint from the oven.
- Leave to rest for approximately 15 minutes in a warm place, then transfer to a warmed serving plate and garnish with sprigs of fresh herbs before serving.
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RECIPE SUBMITTED BY
Not much to tell! I'm a South African living in London, mother of four rangingfrom 25 to 9. I am desperately trying to get my children's stories published - anyone out there interested? Until my ship sails in, I cook, eat everything and anything, and then diet like mad. I love experimenting with new recipes and I absolutely hate spoilt kids who visit and say? "what is THIS?" and push it away without trying.
My favourite cookbook is Mrs Beeton's family cookbook. 1994 edition.