Heat 60g butter in a large pan over medium heat.
Cook the chopped onion for 6-8 minutes until softened.
Add crushed garlic and 1 tsp cumin seeds and cook for one minute.
Combine the mixture with bread, chilli flakes, apricots, and pistachios in a bowl and season.
Preheat your oven to 190°C.
Brush the lamb with a mix of 1 tbsp olive oil and the remaining cumin seeds.
Roast the lamb for 1 hour 20 minutes, adding the stuffing to the pan 15 minutes before the end.
Place chicory and red onions in a dish and sprinkle with sugar and chilli flakes.
Drizzle with oil and vinegar, season, and roast for 35-45 minutes until caramelised.
Cover cooked lamb with foil and rest for 15 minutes.
Carve the lamb and serve with the stuffing and chicory.