Roast Lamb with Apricots, Cinnamon and Cumin Stuffing

Place the Bulgar wheat in a bowl and add more water to cover. Leave to soak for 1 hour can drain thoroughly

Heat the oil in a saucepan. Add the onion and crushed garlic and cook for 5 minutes until soft. Stir in the cinnamon, cumin, apricots and pinenuts, with salt and pepper to taste. Leave to cool. Preheat the oven to 180°C/350°F

Open out the shoulder of lamb and spread stuffing over. Roll up firmly and tie tightly with string. This Place in a roasting tin. Roast for 1 hour, then pour the red wine and stock into the roasting tin. Roast for 30 minutes more. Transfer the joint to a heated plate, cover with tented foil and allow me to rest for 15 to 20 minutes before carving

Meanwhile, skim the surface fat from the wine-flavoured. Stock In the roasting tin. Place the tin over a high heat and allow the gravy to bubble for a few minutes, stirring occasionally to incorporate any sediment. Car the lamb neatly, arrange the slices on a serving platter and pour over the gravy. Serve at once garnished with mint