Slow roasted lamb with apricot and pistachio stuffing
Ingredients
- 25 g (1oz) butter
- 1 large onion, finely chopped
- 225 g (8oz) long grain rice (not easy-cook)
- 500 mL (17fl oz) hot vegetable stock
- 125 g (4oz) each pistachios and dried apricots
- 200 g (7oz) feta, diced
- 50 g (2oz) Parmesan, grated
- 1 medium egg, beaten
- 1 1/2 kg (3¼lb) boneless leg of lamb
- 250 mL (9fl oz) white wine or water
- 2 tbsp. plain flour
- 600 mL (1 pint) hot lamb stock
- 1 tsp. redcurrant jelly
Instructions
Slow roasted lamb with apricot and pistachio stuffing serves 6 original recipe by Good Housekeeping.
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