Gordon Ramsay's Stuffed Saddle of Lamb

another recipe taken down from the tv.  It is a simple recipe, that works well.  As lamb is so expensive these days, and I don't have a 5 star restaurant,  a boned lamb leg was used instead of a saddle.  Ask your butcher to do that for you, he won't mind especially if you are female and smile.

Seasoning
2 tbsp cumin seeds, gently toasted in a dry fry pan until fragrant
1 tsp black pepper seeds
1 tsp sea salt crystals
Grind all spices together in a mortar and pestle or in a coffee grinder
Sprinkle liberally over the lamb fillet, or the inside of the lamb leg, and set aside

Stuffing
2 cups of crusty italian bread, roughly broken up into pieces and crusts removed
1/3 cup olive oil
sea salt
freshly cracked black pepper
4 fresh apricots, skinned, or 1 tin of apricots, drained, dice them up into pieces
1/2 cup of toasted pinenuts
blend ingredients together in a food processor

Preparation
Place the stuffing in the centre of the lamb saddle or the inside of the leg
Rollup the meat up and tie with kitchen string, refrigerated
Remove the joint half an hour before cooking
Brown the joint in olive oil in a hot frying pan
Bake in moderate - slow oven, 150deg C for 40 minutes
Allow to rest for 15 minutes

Serving
Serve with lightly wilted spinach cooked in a little olive oil, in a saucepan with a lid, with more toasted pinenuts and chilli flakes tossed through, caramelised spanish onions and a vinagerette dressing. Complete with a serving of parboiled potatoes, gently broken open and roasted until crispy.

Wine recommendation: Barossa Cabernet Sauvignon