Instructions:
1. Place the dried fruits in a bowl, cover with boiling water, and let soak for 10–15 minutes. Then drain the water.
2. Lay the lamb on a cutting board. Slice it lengthwise, stopping about 0.5 cm from the edge. Open the meat like a “book,” cover with plastic wrap, and pound until the thickness is about 1.5–2 cm. Season with salt and pepper.
3. Evenly spread the dried fruits and walnuts over the meat. Roll it tightly and rub the outside with salt and freshly ground black pepper. Tie with kitchen twine, securing the rosemary sprigs to the roll.
4. Roast in a preheated oven at 180°C (356°F) for 50–60 minutes.
5. Remove the twine, slice the roll, and serve hot or cold. Enjoy!
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