Easter Sunday Leg Of Lamb With Apricots Recipe

Ingredients:

Directions:

  1. # 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
  2. # Tie the lamb joint neatly with string
  3. # Heat oven to 350F, Gas Mark 4, 180C
  4. # 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)
  5. # About an hour before the end of cooking time, place the whole unpeeled shallots around the joint in the tin
  6. # Mix the mustard with the honey
  7. # Thirty minutes before end of cooking time, lift the meat from the tin and pour off nearly all the fat
  8. # Replace the meat and spread the honey mixture over the surface
  9. # Return to oven to complete the cooking time
  10. # Leave to stand for 20 minutes before serving with a little of the pan juices heated with stock

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