A great alternative to the classic Sunday lunch or Christmas dinner. A leg of lamb is studded with cloves and roasted with seasoned apricot juice. The resulting lamb is amazingly tender and goes well with mash or roast potatoes.
very good - 24 Dec 2009 (Review from Allrecipes US | Canada)
Good combination of flavors but don't cook your lamb to 160 degrees unless you like your lamb well done, cook until instant read thermometer reads 130-135 for med rare lamb like it is supposed to be. Be sure to let rest 20mins before slicing to let juices redistribute back into meat. - 21 Dec 2011 (Review from Allrecipes US | Canada)