Easter Leg of Lamb with Apricots RecipeOrigin: Britain Period: Traditional |
IngredientsA special treat for a special day. The flavour of the apricots and the honey and mustard coating makes this a most enjoyable experience.
2-3kg leg of lamb, tunnel boned 
Easter Leg of Lamb with Apricots Preparation:Method: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 tin, place in the centre of an oven pre-heated to 180°C and cook for 50 minutes per kg + 50 minutes. About an hour before the end of cooking time, place the whole unpeeled shallots around the joint in the tin Meanwhile mix the mustard with the honey and thirty minutes before the end of cooking time lift the meat from the tin and pour off nearly all the fat. Replace the meat in the tin and spread the honey mixture over the entire surface. Return to the oven to complete the cooking time. Allow to rest for 20 minutes before serving with a little of the pan juices heated with stock. Find more Easter Recipes Here |
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