EASTER LEG OF LAMB WITH APRICOTS
To me lamb makes such a great meal, a special treat for a special day. The flavor of the apricots and the honey and mustard coating makes this a most enjoyable experience. Although it will look elegant it is really simple to make.
- 5-6 lb leg of lamb, part boned
- 6oz ready to eat apricots
- 1lb shallots
- juice of one orange
- 1 tbsp. clear honey
- 1 tbsp. Dijon mustard
Start by preheated the oven to 350F
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.
Put the meat on a rack in a roasting pan, place above the center of the oven
and cook allowing 25 minutes per 1lb.
About an hour before the end of cooking time, place the whole unpeeled
shallots around the joint in the pan
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