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Stuffing
Preheat the oven to 200C.
Put the garlic, rosemary leaves, chopped parsley, apricots, juice and zest of the lemon, olive oil and ½tsp black pepper mix everything has combined and is finely chopped up. If it seems a little dry you can mix through a little extra oil. Leave to one side.
Place the lamb saddle fat side down on a clean, flat surface (a chopping board will work well). Spread the herby mixture down the middle of the meat and roll the saddle into a sausage shape. Tie the saddle together with kitchen twine to ensure the mixture doesn’t fall out during cooking.
Rub the saddle all over with the remaining olive oil and season with salt and pepper.
Heat a large frying pan and once hot sear the meat all over to give it a nice golden colour. Place into a baking tray.
Roast in the oven for 25- 30mins depending on how pink you like your meat. Lamb is best served pink. Leave to rest for at least 1omins before serving to rest.