Apricot & Almond Slow Roasted Lamb

1 boneless lamb leg
2 tablespoons olive oil
1 cup chicken stock
250 grms apricots
175 grms almonds, chopped roughly
1 cup verjus
Serving Suggestion – Cous Cous, cooked as per packet instructions
In an oven proof dish mix together the olive oil, chicken stock, apricots, almonds and verjus. Add the lamb and baste over stock mix until lamb is well covered. Cover with baking paper and alfoil. Place in refrigerator and allow to marinate for at least 1 hour or overnight, if possible. Preheat oven to 180°. Cook lamb, covered, for 1 hour and 15 minutes. Remove from oven and baste with pan juices. Place back in oven, uncovered for 15 minutes. Remove from oven. Cover with foil and rest for at least 20 minutes. Remove lamb from juices and slice. Serve on a bed of cous cous and spoon over pan juices.
Serves: 4

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