Ingredients:
- 1 leg of lamb, about 5 pounds
- 1 clove garlic, slivered
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon finely grated lemon rind
- 1/4 cup lemon juice
- 3/4 teaspoon dried rosemary, crumbled
- 1/2 cup apricot preserves
Preparation:
Wipe lamb with a damp cloth. Make several tiny gashes all over the lamb and insert slivers of the garlic. Sprinkle lamb with salt and pepper. Place leg, fat side up, on rack in roasting pan. Insert thermometer in the thickest part of the meat, not touching fat or bone. Roast in a preheated 325° oven for about 25 to 30 minutes per pound, or until meat thermometer registers 150° to 175°, depending on how well you like it done. Combine lemon rind, juice, rosemary, and apricot preserves. Spread over lamb after it has roasted for 2 hours. Return to oven and continue roasting, basting occasionally with the sauce.
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