INGREDIENTS

Serves 6

250 ml pine nuts

250 ml dried apricots

olive oil

1,5 kg boned saddle of lamb, with the loins attached

1 tbsp Chinese 5 spice

15 basil leaves, chopped

zest and juice of one lemon

salt and black pepper

butcher string

2 tbsp butter

For the potatoes

24 baby potatoes, skin on

2 litres chicken stock

1 tbsp rock salt

pinch of saffron

For the grilled artichokes

8 marinated artichokes, cut in half

salt and pepper

METHOD

Preheat oven to 170 °C.

In a food processor, roughly blend the pine nuts and apricots with a little olive oil and set aside.

Season the lamb with the Chinese 5 spice mixture.

Fill the inside of the boned saddle with the blended pine nut and apricot mixture, then season with the chopped basil, lemon zest and juice, salt and pepper.

Roll up the saddle of lamb and, by using the butcher string, tie the meat together. This will prevent the filling from falling out during the cooking process.

On the stove, heat a heavy-base pan with a tablespoon of olive oil and the butter. Brown the lamb evenly in the pan, then remove and place in a roasting tray.

Roast the lamb for 45 minutes to 1 hour, then remove from the oven and leave to rest for 10 minutes.

In a heavy-base pot, place the potatoes, chicken stock and salt and bring to the boil.

Once the stock is boiling, cover with a lid and reduce the heat to a simmer. Simmer for 15 – 20 minutes or until the potatoes are tender.

Once cooked, remove the potatoes from the pot, retaining the stock.

Peel the potatoes and place them back into the cooking liquid along with the saffron.

Bring the stock to a gentle boil (this will allow the saffron to infuse the stock).

Turn off the heat and allow the potatoes to cool inside the liquid.

(The saffron should give the potatoes a deep yellow colour.)

Serve as an accompaniment with the roast lamb.

Heat a heavy-base grill pan and char the artichokes, flat side down.

Serve as an accompaniment with the roast lamb.