- Pre heat oven 180°C.
- Lay the lamb out flat, with a sharp knife trim off fat, then the meat away from bone that runs down the middle and remove bone. Remove any extra fat and square up the ends.
- On both sides of lamb (divided by the deboning line) layer sliver-beet, cheese, bacon, apricots, lemon zest and salt. Place prunes down the middle where bone was.
- Roll lamb up and with the flap facing you, then string lamb together with cooking twine.
- To make infused oil, into a cup add oil, salt, lemon zest, garlic and rosemary stir. Baste lamb with infused oil and place in an oven and bake for 35-40 minutes occasionally re-basting the lamb with oil every now and then.
BEN'S TIP: You can ask your butcher to remove bone.