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Drbiffswife
Leg of lamb with spicy filling
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Ingredients
Directions
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Cut the apricots into small pieces and cut the bunch in thin rings.
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Cut bell pepper into tiny cubes and finely chop the garlic.
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Let the meat come to room temperature.
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In a bowl, mix the apricots with the spring onions, peppers, garlic, ras-el-hanout and some salt.
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Rub the pieces of leg of lamb with salt, pepper and half of the oil.
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Spread 1 piece of leg of lamb on a plank and spread the apricot mixture over it.
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Press this well and put the other piece of lamb on it.
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Push the pieces of meat on the edge well together so that the filling is barely visible anymore.
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Tie the meat up every inch with a roulade rope.
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Spread the roulade with olive oil just before cooking.
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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.
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Wrap the roulade in aluminum foil and let the meat rest for 10 minutes.
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Cut the roulade into slices.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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