Saddle of Lamb with Apricot and Cumin Stuffing

Serves: 6

Ingredients :

2 large racks of Lamb cut in half with 3 bones each portion

1.3 kg saddle of lamb, skinned and boned
2 tbsp cumin seeds
Sea salt and freshly ground black pepper
20-22 slices of Parma ham, about 200g in total
2 garlic cloves, peeled and finely chopped
olive oil, for cooking

Stuffing:

150g apricots, soaked overnight in warm water, drained
30g pine nuts, toasted
25g fresh breadcrumbs
1 tbsp olive oil

Method: Trim off the excess fillets at both ends of the saddle so that you can roll the lamb into a neat log. (Use them for another dish). Toast the cumin seeds in a hot dry pan, tossing occasionally, until fragrant. Using a pestle and mortar, coarsely grind the seeds with a pinch each of sea salt and pepper, then rub half over the lamb..

For the stuffing. Finely chop the apricots and pine nuts (or pulse in a food processor to a rough paste), then tip into a bowl. Stir in the breadcrumbs, salt, pepper, olive oil and the rest of the cumin.

On a large sheet of cling film, arrange all but two of the Parma ham slices in a rectangle, overlapping them slightly. (This needs to be large enough to wrap around the lamb.) Lay the lamb, opened out like a butterfly, on top of the Parma ham. Season the lamb and pile the stuffing in a neat row along the centre. (You may not need all of it). Fold the sides of the lamb over the stuffing. Wrap the lamb parcel in the Parma ham and outer cling film to form a tight log and chill for an hour to slightly 'set' the shape.

Heat the oven to 180°C/Gas 4. Remove the cling film from the lamb. Use the remaining slices of Parma ham to cover the two ends and secure the stuffing. Tie the log with kitchen string at 2-3cm intervals - just firmly enough to hold it together during roasting.

Heat a little olive oil in a wide ovenproof frying pan until hot. Sear the lamb for 3-4 minutes on each side until browned, then position seam side down in the centre of the pan and transfer to the oven. Roast for 35-40 minutes, turning and basting the lamb halfway through cooking. It should feel slightly springy when pressed and the meat should be pink in the centre. Rest for 10-15 minutes, then slice thickly and serve with the pan juices and accompaniments.