LAMB: If you like roast leg of lamb, you will enjoy this relatively fool-proof recipe.

APROCOT GLAZED LEG OF LAMB:



1 whole leg of lamb, bone in

salt and pepper

1 tsp. ground rosemary

1 tsp. ground thyme


glaze:

1 cup apricot jam
juice of ½ lemon
1 tbsp. brandy




Preheat oven to 325 degrees F.

Rub leg of lamb generously with salt and freshly-ground black pepper, then with the thyme and rosemary.

Place lamb in a roasting pan and roast for 25-30 minutes per pound or according to degree of doneness indicated by the meat probe or instant-read meat thermometer.

Put jam in a small saucepan over low heat and cook until jam has melted; then add in lemon juice and brandy. During the last half hour of cooking, brush lamb with apricot glaze repeatedly.

Let roast rest for 10 to 15 minutes before carving.