Leg of Lamb with Apricots and Thyme

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Ingredients

Serves 8

• A leg of lamb, weighing about 4½ lb (2 kg)
  
• 15 dried apricots
  
• 1 bunch fresh thyme (without stems)
  
• 1 garlic clove
  
• 5 tbsp olive oil
  
• Juice of half a lemon
  
• Table salt
  
• Freshly ground black pepper

Utensils

• A mortar and pestle

Preparation

To make the apricot stuffing

• Use the mortar and pestle to crush the thyme with the garlic and a teaspoon of table salt
  
• Grind the mixture until you obtain a fine paste, and then add 1 tablespoon of olive oil and the juice of half a lemon
  
• Chop the dried apricots finely, and then add them to the paste in the mortar
  
• Crush, mix well and set aside
  

To prepare the leg of lamb

• Preheat the oven to 400-450°F (200-225°C)
  
• Use a large, sharp knife to score the skin of the lamb all over. Score marks should be about 1-1½″ (3-4 cm) apart and ½″ (1 cm) deep Make sure you don’t score the skin too deeply or the lamb will dry out during cooking
  
• Use your hands to stuff each score with apricot stuffing, and also coat the skin with the leftover stuffing
  
• Coat the leg with the rest of the olive oil, season all over with salt and pepper and put it in a deep, ovenproof dish
  
• As soon as the oven is hot enough, roast the leg of lamb for 1-1½ hours, turning it in the dish after the first ½ hour of cooking.

Presentation

• Serve the leg of lamb as soon as it comes out of the oven, and carve it into slices just before you eat it.

Suggestion