Lamb with torn bread and apricot stuffing and caramelised chicory recipe
 Cumin and roast lamb are the perfect match, with pistachio stuffing and sweet caramelised chicory to complete a lovely Sunday lunch. 60g/2¼oz unsalted butter1 onion, chopped1 garlic clove, crushed2 tsp cumin seeds200g/7oz sourdough bread, torn into bite-sized pieces 2 tsp dried chilli flakes150g/5oz dried apricots, roughly chopped50g/2oz shelled pistachio nuts, roughly choppedsea salt and freshly ground black pepper1 tbsp olive oil, for brushing2kg/4lb 8oz lamb leg, bone in 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 lengthways3 red onions, cut into wedges3 tbsp soft brown sugar½ tbsp dried chilli flakes2 tbsp olive oil2 tbsp cider vinegarsea salt and freshly ground black pepper 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 Method 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.. For the lamb, heat the butter in a large frying pan over a medium heat. 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 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. 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. 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. 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. 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. 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. 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. 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. 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.. Serve the lamb in slices with the caramelised chicory and stuffing alongside..