Roasted Leg of Lamb with Plumped Apricots

Ask the butcher to grim and tie the leg if you are buying a whole leg or simply buy it prepared from the supermarket.

1. 1

   Heat the oven to 200C/gas mark 6.
   
   Using a paring knife, make eight evenly spaced slits, 8cm long x 2.5cm deep, into the leg of lamb.
   
   Push a garlic clove into each hole.
   
   Use the knife again to make four 5cm deep sits in the leg and fill each with a sprig of rosemary.
   
   Rub the jamb all over with the salt and pepper.
   
   Position the lamb on a rack in a roasting tin and roast for 1 hour. (The internal temp should read 54C-57C, on a meat thermometer, if the temp is low return the lamb to the oven for a further 5-10 minutes).
   
   Remove the lamb from the oven, tent with foil and set aside to rest for another 30 minutes.
   
   As the lamb begins roasting, put the brandy in a small saucepan over a med heat for 2-3 minutes.
   
   Place the apricots in a stainless steel bowl add the hot brandy and leave the dried fruit to steep for 1 hour.
   
   The vibrancy should be completely absorbed and the apricots should swell up.
   
   Carve the leg of lamb crossways into 2.5cm slices, transfer to a platter and serve with the apricots and their liquid on top.