| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Apricots, Lamb, Loin roast, Meats |
1 |
Servings |
INGREDIENTS
| 1 |
|
2 1/2- to 3-pound lean |
|
|
Fresh lamb loin roast |
|
|
Bone-in, bone Just cut |
|
|
Through at one-inch |
|
|
Intervals), Intervals |
| 1/2 |
c |
Apricot jam |
| 1 |
T |
Horseradish |
| 1 |
T |
Mustard |
| 1 |
t |
Olive oil |
| 2 |
t |
Chopped fresh rosemary |
| 1 |
t |
Garlic powder |
| 1 |
t |
Seasoned pepper |
|
|
minutes. |
INSTRUCTIONS
Festive rice In a small bowl, blend apricot jam, horseradish and
mustard; set aside. To prepare roast: Place bone side down on flat
surface. Pull meat flap down to be even with bone and form roast into
a tight roll. Tie string around length of roast to prevent bones from
spreading. Tie roast at one-inch intervals, securing the rolled shape,
making sure string does not slip into cuts. Using a roasting pan with
rack, place lamb on rack, bone side down. Brush with olive oil and rub
rosemary, garlic powder and seasoned pepper. Roast lamb in preheated
350-degree oven to desired degree of doneness; 31 to 35 minutes per
pound or 150 degrees for medium-rare, 36 to 38 minutes per pound or
160 degrees for medium. During the last 30 minutes of roasting, brush
with apricot glaze several times. When the lamb is done, remove from
oven, cover and let stand for Slice and serve over festive rice.
Makes four servings. Tip: How to order roast: Ask for a lamb loin
roast, bone-in. Have meat cutter cut through bone at about one-inch
intervals so roast can be sliced. Cuts should be no more than one inch
deep. Festive Rice: In large skillet melt one-half cup butter or
margarine and saute 1 1/4 cups diced mixed dried fruits, one-third cup
slivered almonds and one-quarter cup sliced green onion for two to
three minutes. Serve in three cups cooked rice and heat through.
Season to taste with salt and pepper.
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