Instructions: To prepare marinade, in a large bowl, combine all marinade ingredients until well blended. Immerse lamb in marinade, turning to coat evenly. Cover and refrigerate 4 hours or overnight. Preheat oven to 375F (190C). To prepare stuffing, in a food processor fitted with a metal blade, process all stuffing ingredients until well blended. Remove lamb from marinade. Pat dry with paper towels. Spread stuffing over center of meat. Roll up and tie securely with cotton string in several places. Place in a roasting pan. Brush well with marinade. Bake in preheated oven 45 to 50 minutes, basting with more marinade if necessary. Remove lamb from pan and keep warm. Add remaining marinade to pan juices. Bring to a boil, stirring constantly. Dissolve flour in water and stir into sauce. Strain sauce into a warmed serving bowl. Remove string from meat and cut in thin slices. Garnish with lemon wedges, apricots and rosemary sprigs and serve with sauce.

Makes 4 to 6 servings

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