INGREDIENTS

INSTRUCTIONS

Put the smoked leg of lamb into a large saucepan or boiler and cover
with cold water. Bring slowly to the boil then lower the heat and
simmer gently for about one hour. Remove from water and when cool
enough to handle, remove as much of the skin as you can (this is
optional, but the skin becomes a little tough when glazed). Put the
lamb into a baking dish. Mix the apricot conserve or marmalade with
orange liqueur then spread this glaze over the surface of the lamb.
Scatter over the mustard seeds and rosemary leaves. Add wine to  baking
dish then bake in a moderately hot oven (190 C) for about 3/4  hour,
basting often until beautifully glazed. Add extra wine, water  or
orange juice to the baking dish if necessary. Serve hot with warm
crusty breads. Serves 6 to 8.  Smoked lamb racks are also delicious
when baked and glazed and they  make great finger food for parties. To
prepare, trim the skin and  some of the fat from the smoked racks then
put in a single layer in a  shallow baking dish. Spread meaty portion
with the apricot and  liqueur glaze then scatter over mustard seeds and
rosemary. Sprinkle  with a little white wine or add a good squeeze
lemon juice then roast  in a moderately hot oven (190 C) for about 30
minutes until glazed  (watch carefully, it can burn easily). Separate
into cutlets and  serve as finger food.  Converted by MC_Buster.  Per
serving: 91 Calories (kcal); 1g Total Fat; (25% calories from  fat);
trace Protein; 3g Carbohydrate; 0mg Cholesterol; 8mg Sodium  Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0  Fat;
0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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