January 30, 2011 2:50 PM GMT
That sounds really nice Cristine. Do you have any photos of it?
I'd like to suggest that in future, we all try to take some pictures of our creations and submit them along with our recipes because a picture is worth a thousand words.
Thanks, Katie x
January 30, 2011 2:23 PM GMT
Hi Cristine-
How are you, dear? Even though I am not a huge lamb fan, that sounds so delicious I may have to give it a try. And I bet it would work with a pork roast as well. I do love combinations of savory with a bit of sweet. Thank you for sharing.
Hugs...Joni Mari
January 30, 2011 11:28 AM GMT
Ideal main course for a dinner party.
Top leg of lamb, bone it or get the butcher to bone it for you..
Lay it flat and dress it with a mallet.
Cover it completely with dried apricots, a sprinkle of pine nuts over that..
Roll it tightly, like a swiss roll tie off.
Then glaze it with French mustard and honey.
roast on a trivet until its done how you like it, just pink is lovely.
Keep basting it. let it rest after cooking for 10 minutes. before carving.
Serve with roast potatoes, par boil them for 5 mins first. Roast pears, parsnips and whole carrots. ( Roast or bake) all the veg & the pears..
