| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lamb | 6 | Servings | |
INGREDIENTS
| 1 | c | Dried apricots; chopped |
| 1/2 | c | Currants or raisins |
| 1 1/2 | c | Boiling water |
| 4 | lb | Butterflied leg of lamb; bones reserved cooked with roast |
| 3 | lg | Garlic cloves; slivered |
| Salt/pepper | ||
| 1 | tb | Fresh thyme; minced <OR> 1 t Dried thyme |
| 1 | Rib celery; chopped | |
| 1 | lg | Onion; chopped |
| Fresh thyme sprig optional | ||
| 1 | c | Dry red wine |
| 1 | Orange: juice of |
INSTRUCTIONS
NORMA_WRENN@MSN.COM Plump the apricots and currents by soaking in boiled water for 20 minutes. Cut holes in the lamb and insert garlic. Season with salt and pepper. Preheat oven to 425. Drain fruit, reserving liquid. Spread it along with zest and chopped thyme over the interior of the meat. Starting from the narrow end, roll up jelly-roll style. Tie at 2-inch intervals. Add any filling which leaks out of lamb to the roasting pan. Place lamb, carrots, celery, onion, thyme sprig, bones, soaking liquid, wine and juice in the pan. Cover tightly and cook for 20 minutes. Reduce heat to 350 and cook for about 3 hours and 40 minutes or until easily pierced with a fork. Remove lamb and degrease juices. Boil, skimming scum or grease which rises to the top, reduce to half, about 15 minutes. Serve sliced lamb with the sauce. Adapted for MM from Fine Cooking Magazine Posted to MC-Recipe Digest by Dewayne & Judy Caple <Date: Monday, April 06, 1998 11:04 PM on Apr 6, 1998
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