Ingredients

Method

• 200 g whole Turkish dried apricots
• ½ cup boiling water
• Sea salt and white pepper
• 1 kg deboned shoulder of spring lamb
• 1 T grated fresh ginger
• 2 T chopped fresh thyme
• 2 t olive oil
• 1 cup white wine
• 4 large potatoes, peeled and halved lengthways
• 12 baby onions, peeled

Method

Ingredients

Preheat the oven to 160°C. Cut half of the apricots in half, then cover the halves with boiling water and leave to soak for 15 minutes. Sprinkle salt and white pepper on the inside and outside of the shoulder, then spread the ginger evenly over the inside of the meat.

Drain the apricot halves, but reserve the soaking water. Distribute the soaked apricot evenly over the inside of the shoulder and scatter the thyme on top. Roll the meat like a

Swiss roll and secure with the meat net provided by your butcher or tie up in a roll using string. Pour the olive oil into a lidded ovenproof roasting pan, place over a medium heat and brown the meat on all sides.

Add the apricot soaking water and the wine to the roasting pan, cover and transfer to the oven. Roast for 30 minutes, then turn the meat and roast for 30 minutes more.

Turn the oven temperature down to 140°C, add the potato and onions and a little more wine, if necessary, and roast for 20 minutes, then add the whole apricots and roast for 20 minutes more.

Leave the meat in a warm place to rest for 10 minutes before slicing and tucking in.