This is my mother’s mouth watering dish of succulent tender slice of roast lamb delicately flavored with garlic and rosemary is an ideal choice for a traditional roasted lamb. How to make this dish truly irresistible is Tandy apricot
1Leg of lamb, preferably english or welsh, approx. 4 lb/1.75 kg in weight
1-2 garlic cloves springs of fresh rosemary salt and freshly ground black pepper
2 table spoon olive oil
For the apricot sauce:
14 oz/397g butter
3 table spoon vinegar
1oz/25g demurer sugar
1 table spoon freshly grated nutmeg
Preheat oven to gas 8,450F, 230 15min before roasting lamb wipe the lamb with a clean damp cloth and then place on a clean surface cut off the shank bone just above the knuckle tum the joint round and cut the exposed surface round and cut exposed surface round the pelvic bone cut deep into the flesh following the shape of the bone. When you have exposed the ball and socket joint sever the tendons joining the pelvic bone cut away any excess fat. Peel the garlic gloves, then cut into thin silvers. Using a sharp knife, make small incisions just under the skin and insert the severs of garlic. This will ensure that, during cooking the flavor of the garlic penetrates the whole joint of lamb. Place small springs of rosemary into the cuts in which you have interested the garlic season with the salt and freshly ground black pepper.
Place in a roasting tin, brush with olive oil, then roast in the oven. For your cooking time allow 10-12mins per lb/450 g plus 20mins for medium lamb,25-30 mins for well cooked meat. After 10 mins reduce heat to gas 4,350F ,180 C and continue to roast for calculated cooking time. Baste the meat from time to time during cooking. When it’s cooked. Remove from the oven. Pour off the juice, reserving it for gravy, and allow the joint to stand for 10mins before carving.
How to prepare before cook
1,cut of the shank bone the knukle and small bone at pelvic end
2,Remove pelvic bone ,deep into flesh ,following contours of the bone
3 ,cut garlic clove into silvers, then insert into lamb ,just under the skin
4,insert small spring of fresh rosemary into the same holes as the garlic
5,puree apricots in a food processor or blender until smooth, pour into pan
6,add vinegar, butter and sugar finely grate nutmeg then add the pan.