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Roast Leg of Lamb with Apricots, Almonds and Pine Nuts

Roast Leg of Lamb with Apricots, Almonds and Pine Nuts
YIELDS
8 servings
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Ingredients

Roast Leg of Lamb with Apricot

4
cloves garlic
1
tsp salt
2
Tbsp minced fresh parsley
2
tsp each ground allspice, cardamom, cinnamon, and, cloves
tsp butter, softened
1
leg of lamb, (4 lb)
1
cup dried apricots
¼
cup each slivered almonds, and, pine, nuts, toasted

Basmati Rice

1
Tbsp extra virgin olive oil
1
onion, finely chopped
2
cup basmati rice
1
tsp salt
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Directions

Step 1

On cutting board and using fork, or using mortar and pestle, crush garlic and salt to fine paste; transfer to bowl. Add parsley, allspice, cardamom, cinnamon, cloves and pepper. Blend in butter.

Step 2

Trim excess fat from lamb, leaving 1/4-inch thick layer if desired. Cut 15 slits all over lamb; rub spice mixture over surface, working into slits. Place on rack in roasting pan. Cover and refrigerate for at least 2 hours or for up to 24 hours.

Step 3

Meanwhile, in small bowl, cover apricots with 1 cup boiling water; cover and let stand until plump, about 1 hour. Drain, reserving liquid in large measuring cup; add enough water to make 4 cups. Set aside.

Step 4

Roast lamb in 350°F oven for 1 hour. Add apricots to pan; roast until meat thermometer inserted in centre of lamb registers 140°F for rare or 150°F for medium-rare, about 15 minutes. Using slotted spoon, transfer apricots to cutting board. Transfer lamb to cutting board; tent with foil. Let stand for 20 minutes before carving.

Step 5

BASMATI RICE: Meanwhile, in saucepan, heat oil over medium heat; cook onion for 2 minutes or until softened. Pour one-third of the reserved apricot liquid into roasting pan; bring to boil, stirring to scrape up brown bits from bottom of pan. Pour pan juices and remaining liquid over onion. Stir in rice and salt; bring to boil. Reduce heat to low; cover and simmer until tender and liquid is absorbed, about 20 minutes. Fluff with fork. Scoop onto warmed platter.

Step 6

Arrange apricots, almonds and pine nuts on rice. Add lamb.

Step 7

BASMATI RICE: Meanwhile, in saucepan, heat oil over medium heat; cook onion for 2 minutes or until softened. Pour one-third of the reserved apricot liquid into roasting pan; bring to boil, stirring to scrape up brown bits from bottom of pan. Pour pan juices and remaining liquid over onion. Stir in rice and salt; bring to boil. Reduce heat to low; cover and simmer until tender and liquid is absorbed, about 20 minutes. Fluff with fork. Scoop onto warmed platter.

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