Ingredients
about 800 g deboned lamb breast and flank
250 g mixed dried fruit (such as peaches, apple, apricot, prunes)
Rosemary basting
125 ml (1/2 cup) olive oil
60 ml (1/4 cup) fresh lemon juice or dry white wine
15 ml (1 Tbsp) honey
2 cloves garlic, crushed
1 sprig rosemary or 5 ml (1 tsp) dried
salt and freshly ground black pepper to taste
Method
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Chop dried fruit coarsely and layer on inside surface of lamb. Roll up tightly and fasten with string into a roll. Place roll in a preheated oven at 160 °C for 20 - 25 minutes per 500 g, plus an additional 20 minutes for medium-done.
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Basting: Mix all ingredients together and baste lamb frequently during cooking. Remove from pan and serve immediately.
Variation
Substitute dried fruit with any vegetables such as onion, mushroom and herbs.