Hookery Cookery Home > Easter Recipes > Easter Sunday Leg of Lamb with Apricots Serves 6
Description/Notes:
A special treat for a special day. The flavor of the apricots and the honey and mustard coating makes this a most enjoyable experience.
Ingredients:
Cooking Instructions:
- 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