Sunday roast: Breast of lamb stuffed with bacon and apricots recipe
We have got a craze for breast of lamb at the moment. It’s such an economical joint and it’s a great opportunity to play with store cupboard ingredients for the stuffing. I usually use fresh breadcrumbs in stuffing but I had such a lot of dried breadcrumbs I though I’d whiz them up in the food processor and give them a go instead. I also left out onions to speed up the preparation. The result was lots of texture and a satisfying crunchiness that balanced the sweet melt in the mouth meat. Following Nigel Slater’s tip...
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