Lamb with Torn Bread and Apricot Stuffing and Caramelised Chicory

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 60g/2¼oz unsalted butter
• 1 onion
• 1 garlic
• 2 tsp cumin
• 200g/7oz sourdough bread
• 2 tsp dried chilli
• 150g/5oz dried apricots
• 50g/2oz shelled pistachio
• sea salt and freshly ground black pepper
• 1 tbsp olive oil
• 2kg/4lb 8oz lamb
• 4 chicory
• 3 red onions
• 3 tbsp soft brown sugar
• ½ tbsp dried chilli
• 2 tbsp olive oil
• 2 tbsp cider vinegar
• sea salt and freshly ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 190°C (375°F). Melt 60g (2¼oz) butter in a pan over medium heat, add the chopped onion and garlic, and cook for 8 minutes until soft. Stir in the cumin and 2 tsp dried chilli for 1 minute.

2. Tear the sourdough into pieces in a bowl. Chop the apricots and pistachios, add them with the onion mixture, season with sea salt and black pepper, and mix. Add a splash of water if the stuffing is dry.

3. Open out the lamb, season it well, spread the stuffing over the inside, then roll it up and tie it with kitchen string. Rub the outside with 1 tbsp olive oil and season with salt and pepper.

4. Place the lamb in a roasting tin and roast for about 100 minutes, until the centre of the stuffing reaches 165°F (74°C) in the thickest part. Cover loosely with foil if the outside browns too quickly.

5. About 40 minutes before the lamb is done, cut the chicory in half lengthways and the red onions into wedges. Toss them with 2 tbsp olive oil, ½ tbsp dried chilli, salt and pepper, and arrange around the lamb in the tin.

6. About 20 minutes before the end, sprinkle the chicory and red onions with the soft brown sugar and drizzle with the cider vinegar. Roast until the vegetables are soft and caramelised at the edges.

7. Rest the lamb for 15 minutes before removing the string and slicing. Serve with the caramelised chicory and red onions and spoon over any pan juices.