INGREDIENTS

INSTRUCTIONS

Prepare the stuffing:
Melt the butter, add the finely chopped onion and saute for 1 minute. Stir
in the finely chopped apricot and saute until the onion is tender (about 5
minutes). Remove from the heat, stir in the crushed peppercorns and chutney
and cool for 5 minutes. Stir in the egg yolk and breadcrumbs.
Stuff and roast the lamb:
Heat the oven to 180o C (350o F). Open up the lamb shoulder fat side down
and put the stuffing along the center. Roll up the lamb and shove it into
the netting (or tie with string at 1 inch intervals). Rub outside of lamb
with a mixture of salt and pepper, then rub the vegetable oil all over. Put
the jam in a small pan with the brandy and begin to heat it over low heat.
Place the lamb on a baking tray and bake for 1 1/2 to 2 hours (until meat
thermometer registers 180o F), basting regularly with the jam/brandy
mixture.
I couldn't find lamb shoulder, so I used a boned and butterflied leg of
lamb instead.
The chutney I used was a sweet/mild mango chutney.
Instead of raspberry or red currant jam, I had a jar of habanero-peach
preserves that I decided to use as a glaze.  I was a little concerned that
it might be too spicy, but the habanero mellowed nicely, so there was a
touch of heat, but it was mild enough for all attending. For those who are
interested, the preserves were Stonewall brand, and I got them from Fire
Eaters (http://www.netjammer.com/Fire-Eaters/), a local purveyor of gourmet
salsas, etc. which also happens to be owned by my officemate, so I get
delivery charges waived :).
The recipe says cook to an internal temp of 180F, but that seemed awfully
high to me.  I pulled the roasts out when the center (stuffing) registered
160F, and let them rest 20 minutes or so.  That was plenty of cooking. In
fact, though everyone said it was fine, next time I'd consider pulling them
out even a little sooner (like 150-155F in the center).
From: Steve Thomas Chile-Heads List *

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