Instructions: Preheat the oven 200C/400F.

Place the garlic, parsley and breadcrumbs into a food processor and mix thoroughly. Dice the ginger, fig and apricot and place into a bowl and the finely chopped Rosemary.

Add the breadcrumbs mixture and mix by hand.

Add the seasoning and egg.

Fill the centre of the saddle with the mixture carefully roll then tie.

Seal meat in a hot pan and remove.

Add the root vegetable and brown lightly. Place the root veg into a roasting tray then place the lamb on top.

Place into a preheated oven approx 200C/400F for 15 minutes, then reduce the heat.

Baste with the honey.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.