Lamb With Apricot Sage Stuffing And Cider Sauce

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 5
• 15 slices parma ham
• 50 g unsalted softened butter, cubed
• 8 -12 sage leaves, chopped
• 6 no-soak apricots, chopped
• 5 lamb loin steaks, trimmed of fat
• sunflower oil, for greasing
• 250 ml dry cider
• 250 ml lamb stock
• 100 ml double cream
• salt & freshly ground black pepper

Recipe

• 1 preheat the oven to 190°c/gas 5. roughly chop 5 slices of the parma ham and mix with the butter, sage and apricots; set aside. put the lamb steaks, one at a time, into a thick plastic food bag and bash with a rolling pin until their thickness is reduced by half.
• 2 take two slices of the parma ham and place on a board, overlapping slightly. cover with one of the lamb steaks and spoon some of the apricot mixture into the middle. roll up with the ham then cover tightly in a piece of oiled foil. put on a sturdy baking tray. repeat with the remaining lamb steaks, stuffing mixture and ham.
• 3 bake the lamb in the centre of the oven for 20 minutes, then remove and carefully snip away the foil. return to the oven for a further 8-10 minutes until the lamb is thoroughly cooked. to make the sauce, pour the cider and stock into a saucepan and bring to the boil. leave to boil for 5-8 minutes or until the liquid has reduced by half.
• 4 stir in the cream and continue simmering for a few minutes more or until the sauce is thick enough to coat the back of the spoon. season to taste. serve the lamb rolls with mustard mashed potatoes, the cider sauce and plenty of seasonal vegetables.