- Serves: 4
- Cook Time:
- Prep Time: 30 minutes
- Effort: easy
- 2.5 kg leg of lamb, boned
- 450 g dried apricots, without stones
- 9 cloves garlic, shredded
- 5 sprigs rosemary
- 100 ml vegetable oil
For the leeks
- 4 large leeks, washed and trimmed
- 50 ml olive oil
- 4 shallots, peeled and roughly chopped
- 500 ml chicken stock
- 200 ml white wine
- 2 red peppers, sliced
- 1 red chillies, seeds removed, chopped
- 1 pinches salt and black pepper
1. Preheat the oven to 220C/gas 8. Stuff the centre of the lamb leg (where the bone has been removed) with apricots. Using a sharp knife, make small slits all over the meat and insert the slivers of garlic and rosemary sprigs.
2. Pour the oil into a sturdy roasting tin, and heat in the oven. When it's really hot, put the lamb in the tin and roast for 15 minutes at 220C/gas 8 before turning the heat down to 190C/gas 5 and roasting for another 1-1/4 hours.
3. To make the braised leeks - preheat the oven to 180C/gas 4. Heat the olive oil in a saucepan, add the shallots and fry until they turn a rich golden brown. Pour in the chicken stock and white wine, bring to a boil and reduce to half the quantity.
4. Place the leeks in a casserole dish and pour over the reduced chicken stock. Scatter with the sliced peppers and chopped chilli. Season well, cover the dish and bake in a moderate oven for approximately 1 hour. Serve as an accompaniment to the roast lamb.
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