Apricot And Rosemary Roast Loin Of Lamb
Serves: 4-5
INGREDIENTS
1 kg loin of lamb
3 cloves garlic, peeled and sliced
1 small branch or a few sprigs fresh rosemary
12 dried New Zealand apricots
3 cloves garlic, peeled and sliced
1 small branch or a few sprigs fresh rosemary
12 dried New Zealand apricots
Apricot marries beautifully with lamb and of course rosemary is a classic partner for lamb.
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METHOD
1. Place the lamb skin side down on the chopping board and season the meat side well with salt and pepper.
2. Scatter the sliced garlic on top of the flap and then top with the rosemary . Arrange the apricots in a layer down the centre, close the meaty portion of the loin. Roll up and secure with toothpicks or skewer.
3. Roast at 190 degrees Celsius for 1 hour. At this stage the lamb will be cooked to medium, if you would like the lamb well done, cook for a further 15 minutes.
4. Remove from the oven and stand 10 minutes before carving between the chops to serve. Accompany with gravy, or your favourite relish.
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