This South African recipe from PLANET BARBECUE
looked interesting for several reasons. I love stuffing and this stuffing used several dried fruits. Secondly there was an Apricot Chutney recipe intended to be used in lieu of a gravy. The recipe allowed you to cook the lamb directly or indirectly. I chose to do it directly and I had to use lower heat to reduce the amount of flareups. Next time I am going to try indirect, but I think I will still give it a quick sear using direct heat. But before I get ahead of myself let me just say this version was excellent. The fruit stuffing was a great addition to the lamb and the Apricot Chutney was an interesting blend of sweet, tart and savory. It was different than anything I’ve tried before and well worth the effort to make. The smoked mashed potatoes and grilled beans were great sides. I plan to make this recipe again and I may actually try it on the rotisserie too.