Apricot stuffed lamb shoulder with rosemary roast potatoes recipe

Preheat the oven to 200°C/fan180°C/gas 6. Put 2 tablespoons oil in a large roasting tin and pop in the oven to heat up. Mix the stuffing ingredients together in a bowl and season well with salt and pepper.

Season the lamb and lay boned-out side up on a board. Spread with the stuffing, leaving a small border all around. Roll up the lamb and tie up with kitchen string to secure.

Add the potatoes to the hot roasting tin, toss in the oil then nestle the lamb between them. Rub the lamb with the remaining oil. Roast for 1 hour, turning the potatoes after 45 minutes.

Scatter the rosemary over the potatoes and roast for a further 10 minutes, until golden and the lamb is still pink. Lift the lamb and potatoes onto plates, cover and set aside.

Make a gravy. Tip off most of the fat from the roasting tin. Put on the hob over a high heat, add the flour and stir for 30 seconds. Gradually stir in the stock, then boil for 3-4 minutes, until thickened. Season.

Carve the lamb. Divide between plates with the potatoes. Serve with the gravy and seasonal vegetables, garnished with rosemary, if you like.