5 lb Lamb Leg
4 oz Dried Apricots
1/4 ts Dried Thyme
4 oz Fresh White Breadcrumbs
1/4 ts Salt
1 oz Butter
Pepper
1 tb Clear Honey
1 Md Egg, Beaten
2 oz Onion, Chopped
1/2 lb Old Carrots, Sliced
3 Parsley Sprigs
6 oz Onions, Sliced
5 oz Red Wine
1 Bay leaf
24 hours beforehand, make the stuffing. Chop the apricot coarsely, mix
with breadcrumbs and chopped onions. Melt the
butter, pour over, add honey, salt, pepper and thyme. Mix well together,
then mix in beaten egg. Make marinade by
mixing all the ingredients together. Bone or have boned the lamb.
(Tunnel bone for stuffing). Stuff the cavity loosely.
Sew up the opening. Put lamb in a polyethylene bag long enough to hold
it comfortably. Add bones. Pour over the
marinade, tie the top with a bag seal, sucking out excess air. Stand in
a bowl (to catch leaks). Marinade overnight,
turning from time to time. Preheat oven to 350oF (Mk 4). Remove lamb
from marinade and dry well. Drain marinade and
fry vegetables in roasting pan very briefly. Place lamb on top and roast
25 mins/lb oven ready weight. Baste frequently
with marinade while cooking. Meanwhile make a little lamb stock from
bones. When done, take out of oven, Remove
strings from joint and leave to rest 15 mins while making the gravy,
then carve crosswise. For the gravy, remove
vegetables from roasting tin, pour off roasting juices, leaving 2 tbs
fat in pan. Fry 2 tbs flour in this, return aqueous part
of roasting juices and remaining marinade. Add lamb stock if needed.
Season to taste.
