Ingredients:

2 kg gigot of lamb (with breast)
Fresh Rosemary Leaves
2 garlic Cloves, chopped
Salt and Black Pepper
75 g chopped Onion
225 g long-grained Rice
100 g Dried chopped Apricots
2 tablespoons Raisins
1/2 teaspoon Cinnamon
Salt and Pepper

Method of cooking:
Bone the lamb and strew it liberally with rosemary and chopped garlic. Season with salt and freshly ground black pepper.
To make the stuffing: melt the butter and cook the onion in it until softened. Stir in the rice and add 600-ml water. Bring to the boil, then simmer gently until tender. Mix with the rest of the stuffing ingredients. Stuff the lamb with this mixture and roll it up beginning with the gigot end. Secure well, with skewers and string, and roast, allowing 20 minutes to the pound and 20 minutes over at 400 degrees F. (Gas marked 6)
When it is done, remove the roast to the serving dish. Pour the fat from the pan juices, mix in any rice mixture that may have been left over, and reheat.
Serve with, or around, the lamb. (Serves 6 people)