Apricot & Pistachio Stuffed Lamb

served, of course, with brussels sprouts

It’s eerie cooking now without Dog.

Six months later and I’m still listening for his snuffling noises of interest when I cook meat.

the stuffing (which can be made in advance)

Somehow the food just doesn’t taste as good knowing that when I turn from the kitchen table I won’t see his bright-eyed stare, silently asking if there are leftovers.

And that’s where I am today.

Apricot & Pistachio Stuffed Lamb (serves 2)

• 8 pc rack of lamb
• 1/2 cup, 8 dried apricot
• 2/3 cup shelled pistachios
• 3 tsps thyme
• 1 tsp dried rosemary

1. Cut the lamb in half vertically to create two, 4 piece, portions.
2. Using a long, thin knife, carefully poke a hole through the thickness part of the meat, pierce through out the other side then jiggle the knife to widen the opening.
3. Blitz the nuts, 2 tsps thyme and apricots together until they form a chunky paste. Using your hands, stuff this paste into the hole in the lamb (it’ll spill out the sides, that’s fine).
4. Season the lamb with the remaining thyme and rosemary.
5. Place in a roasting tray and roast at 425 for 30-35 minutes for well done.

Like this? You might also like:

• Italian Stuffed Rack of Lamb
• Lamb Shank with Herbs & Shallots
• Lamb & Date Tagine

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