• 300 ml/1/2 pint water

• 10 saffron threads

• 40 g/1 1/2 oz long-grain rice

• 125 g/4 oz butter

• 1 onion, finely chopped

• 6 ready-to-eat prunes, chopped

• 50 g/2 oz walnut halves, chopped

• 1 teaspoon chopped fresh or dried mint

• 1 egg, beaten

• 2 kg/4 lb shoulder of lamb, boned

• 2 garlic cloves, sliced lengthways

• 2 tablespoons plain flour

• 300 ml/1/2 pint Chicken Stock

• 150 ml/1/4 pint wine

• salt and pepper

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Method:

1. Pour the water into a saucepan, add the saffron and a pinch of salt and bring to the boil. Add the rice, lower the heat and simmer for 15-20 minutes until all the water has evaporated and the rice is tender.

2. Meanwhile, melt 25 g/1 oz of the butter in a small saucepan. Add the onion and fry gently until translucent, but do not allow it to brown. Stir in the prunes, walnuts and mint.

3. Tip the saffron rice into a bowl, add the prune mixture, bind with the beaten egg and season to taste with salt and pepper.

4. Stuff the lamb with the mixture, then roll up and secure with butcher's string at 5 cm/2 inch intervals. Make diagonal slits in the skin on the top of the meat, and slip a slice of garlic into each one.

5. Place the plain flour in one end of the roasting tin and put in the meat with one of its cut edges resting on it. The flour will soak up the meat juices during cooking, both thickening and giving extra flavor to the gravy.

6. Smear the remaining butter over the lamb and roast in a preheated oven, 180°C (350°F), Gas Mark 4, basting occasionally, for 2 hours.

7. Remove the meat to a serving platter and keep warm. Pour off two-thirds of the fat from the roasting tin into a small bowl, then place the roasting tin over a low heat.

8. Stir well with a flat spoon to incorporate the flour and the fat and cook for 2-3 minutes. Pour in the stock and wine and bring to the boil. Lower the heat and simmer for 5 minutes.

9. Season to taste with salt and pepper, strain and serve in a sauceboat with the meat.