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Preparation Time: 10 min
Cooking Time: 2 hr
Melt the butter, add the finely chopped onion and saute for 1 minute. Stir in the finely chopped apricot and saute until the onion is tender (about 5 minutes). Remove from the heat, stir in the crushed peppercorns and chutney and cool for 5 minutes. Stir in the egg yolk and breadcrumbs. Heat the oven to 180 C (350 F). Open up the lamb shoulder fat side down and put the stuffing along the center. Roll up the lamb and shove it into the netting (or tie with string at 1 inch intervals). Rub outside of lamb with a mixture of salt and pepper, then rub the vegetable oil all over. Put the jam in a small pan with the brandy and begin to heat it over low heat. Place the lamb on a baking tray and bake for 1 1/2 to 2 hours (until meat thermometer registers 180 F), basting regularly with the jam/brandy mixture.