Method

Prep Time: 10 minutes 
Cooking Time: 1 ½ hours
Serves:  4-6

1. In a food processor blend the apricots, bread, pine nuts and oregano to form a rough stuffing paste.

2. Roll out the lamb and sprinkle the rosemary onto the inside of the meat and rub in.

3. Place the stuffing mix in the middle of the lamb and roll up. Set the rolled lamb on a piece of baking paper with foil underneath.

4. Wrap the foil and paper around then twist the ends to form a log.

5. Place in a pre heated hot oven (200°C) oven for 1 hour. Open up the foil and paper and spread the jam or chutney over the outside of the lamb and return to the oven for a further 30 minutes or until golden.