Serves: 10

2.5kg boned shoulder of lamb

2 tbsp  olive oil

2 tbsp honey

Apricot and pistachio stuffing:

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

150g minced lamb

Salt and pepper

1 tsp ground cumin

1 tbsp fresh coriander, chopped

90g pistachio nuts, crushed

90g dried apricots ready to eat, chopped

1 egg, lightly whisked

Tarragon jus:

2 shallots, finely chopped

25ml olive oil

1 tsp dry white wine

1 tbsp veal stock made with a stock cube

10g tarragon, chopped

Preheat the oven to 180°C, gas mark 4. Put the shoulder of lamb on a cutting board, and unroll it. Trim it neatly and cut away some flesh to level it, if necessary (adding the cut flesh where it is thinner).

Prepare the stuffing: heat the olive oil over a medium heat, add the onion and cook for 4–5 minutes, until softened. Add the garlic and cook for 5 minutes, stirring occasionally. Allow to cool, and then mix in the minced lamb, seasoning, cumin, coriander, pistachios, apricots and egg.

Spread the stuffing evenly over the lamb and roll up firmly. Secure it with pieces of string, tied around it at regular intervals to keep it together. Brush the lamb all over with olive oil and place it in a baking dish.

Cook the stuffed lamb in the preheated oven for 1h40 minutes (40mns per kg) , coating it with honey 15 minutes before the end of cooking. Strains off the cooking juices and reserve for the tarragon jus. Place the lamb on a serving dish, cover with kitchen foil and rest for 10 minutes.

Cook the shallots in the olive oil, until softened. Add the wine, turn up the heat and reduce for 5 minutes. Stir in the stock, tarragon and 2 tablespoons of the reserved cooking juices. Continue cooking until reduced by half.

Remove the string from the stuffed lamb and cut into neat slices. Arrange on individual serving plates and pour the tarragon jus over the top. Serve immediately with a selection of vegetables.

This recipe is from ‘Bon Appetit’ cookery book by Regis Crepy.