Recipe Details

Summary

Name: Easter Leg Of Lamb With Apricots

Category: Easter

A special treat for a special day. The flavor of the apricots and the honey and

mustard coating makes this a most enjoyable experience.

5-6 lb (2-3kg) leg of lamb, part boned

6oz (175kg) ready to eat apricots

1lb(500g) shallots

juice of one orange

1 tbsp. clear honey

1 tbsp. Dijon mustard

Soak the apricots in orange juice for 2 hours to soften, then pack the meat

with the apricots in the space where the bone has been removed.

Tie the lamb joint neatly with string.

Heat oven to 350F, Gas Mark 4, 180C

Put the meat on a rack in a roasting tin, place above the center of the oven

and cook allowing 25 minutes per 1lb (500g).

About an hour before the end of cooking time, place the whole unpeeled

shallots around the joint in the tin'

Mix the mustard with the honey. Thirty minutes before end of cooking time,

lift the meat from the tin and pour off nearly all the fat.

Replace the meat and spread the honey mixture over the surface

Return to oven to complete the cooking time. Leave to stand for 20 minutes

before serving with a little of the pan juices heated with stock