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Cold Lamb with Apricot Stuffing
- Serves
6
- Difficulty
Complex
Published 1974
Ingredients
2 1 oz 25 g 3<
Method
Wipe the meat and trim away any surplus fat. Season and lay flat, skin-side down, on a clean working surface.
Meanwhile prepare the stuffing. Put the apricots and raisins into a saucepan, cover with cold water, bring up to the boil and then strain. Snip the apricots into small pieces and place in a bowl. Halve, deseed and chop the green pepper. Add the raisins, breadcrumbs, salt and gre
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