Lamb with apricots

INGREDIENTS (Serves 4)

One boneless lamb leg about 4lbs.
4 sprigs of rosemary 
2 tbsp parsley, finely chopped 
1 doz. sage leaves, finely chopped 
50g dried breadcrumbs 
100g dried apricots, chopped 
3 onion, 1 finely chopped and 2 quartered
50g walnuts, toasted and chopped 
Olive oil
2 bay leaves  
200ml dry white wine
3 cloves of garlic
Salt and pepper

METHOD

Preheat the oven to 200°C.
Put the lamb leg skin-side down flat on the foil. 
Make shallow cuts into the meat lengthways. 
Season well on both sides.
Put the finely chopped herbs, breadcrumbs, apricots, shallots and walnuts in a large bowl, season, and mix well.
Spread the stuffing onto the flesh-side of the lamb and fold over the sides, sealing in the stuffing.

Tie the meat with string
Put into a roasting tray with the onions, garlic and season.
Drizzle with olive oil. 
Roast for 40 minutes, then turn the oven down to 180°C and cook for another 40-50 minutes
Rest the lamb in a warm place
Serve with a gravy made out of the juices and roasties and vegetables.