Ingredients

• 60g/2¼oz unsalted butter
• 1 onion
• chopped
• 1 garlic clove
• crushed
• 2 tsp cumin seeds
• 200g/7oz sourdough bread
• torn into bite-sized pieces
• 2 tsp dried chilli flakes
• 150g/5oz dried apricots
• roughly chopped
• 50g/2oz shelled pistachio nuts
• roughly chopped
• sea salt and freshly ground black pepper
• 1 tbsp olive oil
• for brushing
• 2kg/4lb 8oz lamb leg
• bone in
• 4 chicory heads
• halved lengthways
• 3 red onions
• cut into wedges
• 3 tbsp soft brown sugar
• ½ tbsp dried chilli flakes
• 2 tbsp olive oil
• 2 tbsp cider vinegar
• sea salt and freshly ground black pepper

Directions

• For the lamb
• heat the butter in a large frying pan over a medium heat.
• Add the onion and cook
• stirring occasionally
• for 6-8 minutes
• or until softened.
• Add the crushed garlic and half of the cumin seeds and cook for another minute.
• Tip the mixture into a large bowl and add the torn bread
• chilli flakes
• dried apricots and pistachio nuts and season well with sea salt and freshly ground black pepper. Set aside until needed.
• Preheat the oven to 190C/375F/Gas 5.
• Mix the olive oil with the remaining cumin seeds and brush this mixture over the entire surface of the lamb.
• Place the lamb in a large roasting tin and cook for 1 hour 20 minutes in total. However
• 15 minutes before the end of cooking
• place the stuffing mixture into the pan around the lamb and return it to the oven.
• Meanwhile
• for the caramelised chicory
• place the chicory and onions in a baking dish and sprinkle with the sugar and chilli flakes.
• Drizzle with the oil and vinegar and season to taste with sea salt and freshly ground black pepper. Place in the oven and cook for 35-45 minutes
• or until golden-brown and caramelised.
• Once the lamb is cooked
• cover loosely with foil and leave to rest for 15 minutes before carving.
• Serve the lamb in slices with the caramelised chicory and stuffing alongside..