Preheat the oven to 180°C

Put all the fruit stuffing ingredients in a bowl and mix together well

Lay the lamb out flat, cut side up

Press the fruit stuffing onto the lamb

Compress the lamb into a neat shape, then roll it up to secure the stuffing, tucking in any loose bits of meat

Using kitchen string, tie the lamb at 4 cm intervals to hold its shape

Rub with olive oil and season well with salt and freshly ground black pepper

Place the lamb in a roasting tin and roast for 50 minutes

Mix the mint jelly with 60 ml hot water, then pour over the lamb

Reduce the oven temperature to 160°C, cover the dish with foil and roast for a further 40 minutes

Remove the lamb from the roasting tin, loosely cover with foil and allow to rest for 15-20 minutes before carving

While the lamb is resting, make the gravy

Place the roasting tin on the stovetop and pour in the stock, stirring well to scrape up any stuck-on bits

Bring to the boil, then reduce the heat and simmer for 5 minutes, or until the liquid has reduced, strain

Remove the foil from the lamb, then snip the string with scissors

Slice the lamb and serve with the pan gravy, roasted vegetables and steamed green beans.