Guard of Honour Stuffed With Apricots

I made this years ago. Dead easy, looks impressive and tastes great. My kind of recipe. Lost all my precious recipes, including this one, and I found on clearing out the attic five years later, a shopping bag full of lost papers. I'm delighted to share this with you. Originally from BEST magazine.

• Ready In: 1 hr 25 mins
• 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

1. Preheat oven to 180C/350°F.
2. Using a sharp knife, trim away any fat or meat about 5cm down from the cutlet tips.
3. Scrape the bones clean with a knife.
4. Next, interlock the cutlets to create a joint and secure with string.
5. Place in a roasting tin.
6. Mix together all the remaining ingredients until well combined, then place the stuffing in the centre of the joint, pressing in well.
7. Roast for about 55 mins or until golden brown and tender.
8. Remove the joint from the oven.
9. 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.