Guard Of Honour Stuffed With Apricots - cooking recipe

Ingredients

2 racks of lamb, each with 5 cutlets,trimmed
225 g no-soak apricots, chopped
2 medium onions, finely chopped
50 g pine nuts
50 g sunflower seeds
30 ml chopped fresh mixed herbs
1 egg, beaten
salt & freshly ground black pepper
25 g butter, melted

Preparation

Preheat oven to 180C/350\u00b0F.
Using a sharp knife, trim away any fat or meat about 5cm down from the cutlet tips.
Scrape the bones clean with a knife.
Next, interlock the cutlets to create a joint and secure with string.
Place in a roasting tin.
Mix together all the remaining ingredients until well combined, then place the stuffing in the centre of the joint, pressing in well.
Roast for about 55 mins or until golden brown and tender.
Remove the joint from the oven.
Leave to rest for approximately 15 minutes in a warm place, then transfer to a warmed serving plate and garnish with sprigs of fresh herbs before serving.