Make a long hole in the middle of the roulade. Chop
the apple finely and mix with prunes and red currant jam. Stuff the
roulade with this mixture, keep behind what is left. Brown the roulade
on all sides in the butter, add the wine and pepper and salt to taste
and simmer for one hour. Take the roulade out, slice it and keep it
warm. Reduce the remaining fluid to half at high heat, add the cream
and the remaining stuffing and reduce on high heat until the sauce thickens.
Pour this over the meat.
A roulade is a piece of meat (500 gram to 1 kilogram)
which is usually seasoned and tied up for roasting. In the Netherlands
and Belgium, you can buy it ready made.
Mix the olive oil with
lemon juice, ras el hanout, garlic, and salt and pepper to taste and
marinate the lamb overnight in this mixture. Put the lamb in a greased
oven dish, pour the marinate on top and bake the lamb one and a half
hour at 160 degrees Celsius.