Roast Leg of Lamb with Fruity Topping

Happy Easter Holidays!

Everytime when I cook a leg of lamb, I can't help but laugh about something that Melony told us three years ago (she was only 3 then).

It was Easter Sunday morning. I took out a leg of lamb from the fridge, rubbing it with herbs, trying to get our easter dinner prepared before we went out to visit my mother in law. Melony asked curiously : "Mummy, what are you doing?"
"I'm seasoning the lamb because we're going to have lamb for dinner." I replied.

Later, on the way to my mother in law's, we droved pass a farm where Melony and Glen saw some little lambs running across the field. Melony shouted: " Look! It's baby sheep!"
" Melony, do you know how to call baby sheep?" I asked.
" Dinner!" Melony replied with a cheeky smile.

Roast leg of lamb with lemon and apricot topping
Serves: 4-6

Ingredients:

1.5kg Leg of lamb (on the bone)

For the topping:

Zest of a lemon
4 dried apricots
2 cloves of garlic
25g butter (melted)
2 sprigs of rosemary
1 rasher of bacon
1 tsp salt
1 tsp ground black pepper

Method:

1. To make the fruity topping, put all the ingredients for the topping in a food processor and blend them finely.
2. Use a small sharp knife to carefully make 15-20 holes on the flesh of the lamb . Work the topping mixture into the hole and spread the rest of the topping evenly on the lamb.
3. Leave the lamb to marinate for at least 30 minutes.
4. Preheat the oven to 200c (190c fan oven).
5. Place the lamb in a roasting tin, cover loosely with foil and place in the preheated oven.
6. After 30 minutes, turn the heat down to 170c (160c fan oven) and continute to roast for another 2 hours.
7. Remove from the oven and let it rest for at least 1o minutes before serving.

Time to serve!

Melony drew this lovely sheep to wish everyone a happy Easter. ^_^~