Apricot & Cumin Stuffed Lamb For Two

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 teaspoon cumin seed
• 100 g ready-to-eat dried apricots
• 400 g lean lamb fillets
• salt & freshly ground black pepper, to taste
• 1 tablespoon sunflower oil
• 150 ml marsala or 150 ml madeira wine or 150 ml port wine
• 1 sprig fresh rosemary

Recipe

• 1 heat the oven to 200c/fan 180c/gas 6.
• 2 lightly toast the cumin seeds in a frying pan.
• 3 tip into a blender with the apricots and whizz until chopped, but not smooth.
• 4 slice the lamb fillet in half horizontally, not cutting through completely, and open it like a book.
• 5 season the mean to taste with salt and freshly ground black pepper, spread the cumin-apicot mixture along the center of the fillet, then fold themeat back to envelop the stuffing.
• 6 heat the oil in a pan and brown the meat on all sides for about 5 minutes.
• 7 remove the lamb (keep the pan as is with juices and lovely bits, as you will be using it shortly) and place on a roasting try and cover loosly with aluminum foil.
• 8 cook for 10-15 minutes, or until lightly pink.
• 9 meanwhile, add the wine and rosemary to the previously used pan (containing all the love and the juices) and bring to the boil.
• 10 simmer for 5 minutes or until you have a sauce.
• 11 remove the meat from the oven and let rest for 5 minutes before carving into slices.
• 12 pour/add any remaining juices from the roasting tray into the sauce and mix well, remove the rosemary and pour over the stuffed lamb slices when ready to serve.
• 13 enjoy!