Leg of lamb with spicy filling

Name: leg of lamb with spicy filling
Total time: 40 min
Yield: 4
Ingredients: 5 dried apricots; 1 forest outing; 5 Red pepper; 2 toes garlic; 1 tablespoon ras el hanout; 2 broken leg of lamb without bone; 3 tablespoon olive oil

Ingredients

Directions

Cut the apricots into small pieces and cut the bunch in thin rings.
Cut bell pepper into tiny cubes and finely chop the garlic.
Let the meat come to room temperature.
In a bowl, mix the apricots with the spring onions, peppers, garlic, ras-el-hanout and some salt.
Rub the pieces of leg of lamb with salt, pepper and half of the oil.
Spread 1 piece of leg of lamb on a plank and spread the apricot mixture over it.
Press this well and put the other piece of lamb on it.
Push the pieces of meat on the edge well together so that the filling is barely visible anymore.
Tie the meat up every inch with a roulade rope.
Spread the roulade with olive oil just before cooking.
Roast the roulade on the barbecue in 15-20 minutes around nice brown and inside rosé, this is even better with a lid on the barbecue.
Wrap the roulade in aluminum foil and let the meat rest for 10 minutes.
Cut the roulade into slices.