LEG OF LAMB WITH DRIED FRUITS

Ingredients:

1 leg of lamb (2kg)
10 diced dried apricots
10 diced deseeded dates
10 diced figs
1/2 litre of boiling water
3 quartered garlic cloves
1 finely chopped large onion
2 tablespoons of olive oil
Salt and freshly ground pepper
1 glass of water

Preparation Time:

15 min

Cooking Time:

75 min

Preheat the oven to 210°C (mark 7)

Place the diced dried fruits in a bowl, cover with hot water and leave to swell.

Meanwhile, use a sharp knife to make small incisions in the leg of lamb and insert the slivers of garlic.

Drain the water from the dried fruits and line an oven dish with them, as well as the chopped onion. Place the leg of lamb on this bed of ingredients, and drizzle with olive oil. Season with salt and pepper.

Place in the hot oven and cook for around 1¼ hours depending on how you like your lamb.
10 minutes before removing from the oven, pour a glass of water into the base of the dish to deglaze the sauce.

Serve with green vegetables or a gratin dauphinois.
Which wine to choose?

Classic: Côtes du Rhône
Celebration: Pomerol
Original: A Gewurztraminer which works perfectly with the dried fruits

This spring prepare an original and fruity dish to delight those who love mouth wateringly tender meat.
Every month Pyrex culinary consultant Catherine Gilbert shares her expertise by choosing and adding her own touch to one of the best recipes seen on Cook ‘N Share. She herself invented this recipe which can also be consulted at the following address:

http://www.cooknshare.eu/fr/recettes/details-recette.php/gigot-dagneau-aux-fruits-secs/793
Don’t hesitate to join her on Cook ‘n Share and to add your comments.