Cold Lamb with Apricot Stuffing

• 2 boned breasts of lamb
• 1 oz (25 g) butter
• 3<

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