Michelle’s Leg of Lamb


Chopped fresh rosemary

Peeled fresh garlic cloves


  1. Wipe meat with a clean cloth.
  2. Poke a few holes and stuff with peeled garlic cloves.
  3. Chop fresh rosemary and roll meat in herbs.  ( I don’t add salt and pepper but it is an option.)
  4. Roast in pan on an open rack at 325 degrees F.   (20 minutes for every 200g + 20 minutes.)
  5. Carve into thin slices and serve with mint sauce or fruit glaze.

Fruit Glaze:

3/4 cup of pitted prunes
3/4 cup of dried apricots
1 cup of water
1 tbsp of brown sugar
1/2 teaspoon allspice
1/2 teaspoon cinnamon


  1. Combine all ingredients in a small saucepan and simmer gently for 10 minutes until the apricots have softened.
  2. 10 minutes before end if cooking, pour glaze over meat.
  3. Baste frequently during this time.
  4. Remove net, slice and serve.

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