Loin of Lamb and Apricots Recipe
Summary
Main IngredientLamb
Ingredients
| 1.5 kg/3 1/2 lb Boned loin of lamb | ||
| Cloves | 24 | |
| 376 g/13 1/4 oz can Homepride | ||
| Red Wine Cook-in-Sauce | ||
| 540 g/1 lb 3 oz can Apricot halves | ||
| Sprig of watercress, to garnish | ||
Directions
Tie the lamb securely with string, and score the surface with a sharp knife.
Press in cloves at intervals along the surface of the lamb.
Place in a deep, lidded baking dish and pour over the Red Wine Cook-in-Sauce.
Cover and bake in the oven for 20 minutes, basting the joint frequently with the sauce.
Remove the lid 1/2 hour before the end of the cooking time.
Drain the apricots.
Transfer the lamb to a warmed serving dish, pouring any remaining sauce on top.
Arrange the apricots with the lamb and garnish with watercress.
Serve immediately with a crisp mixed salad.
Press in cloves at intervals along the surface of the lamb.
Place in a deep, lidded baking dish and pour over the Red Wine Cook-in-Sauce.
Cover and bake in the oven for 20 minutes, basting the joint frequently with the sauce.
Remove the lid 1/2 hour before the end of the cooking time.
Drain the apricots.
Transfer the lamb to a warmed serving dish, pouring any remaining sauce on top.
Arrange the apricots with the lamb and garnish with watercress.
Serve immediately with a crisp mixed salad.
Chef
