Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Lean leg of lamb; cubed |
| 3 tablespoons | Olive oil |
| 1 tablespoon | Lemon juice |
| 1 \N | Clove garlic; crushed |
| 1 tablespoon | Chopped fresh mint |
| 1 teaspoon | Ground cinnamon |
| \N \N | Salt and pepper |
| 1 tablespoon | Oil |
| 1 \N | Shallot; finely chopped |
| 1 can | (14-oz) apricots in natural juice |
| 1 tablespoon | Chopped fresh parsley |
MARINADE
APRICOT SAUCE
From: sharon@... (Sharon Curtis) (COLLECTION) Date: Wed, 6 Oct 1993 11:49:41 GMT Mix marinade ingredients together and pour over cubed lamb. Cover lamb mixture and leave to marinate for at least 2 hours, or preferably overnight. To make apricot sauce, heat oil in a saucepan, add shallot and cook over a low heat until soft. Add apricots and the juice and simmer for 5 minutes. Puree sauce in a blender or food processor, then season with salt and pepper and stir in parsley. Reheat before serving. Remove lamb from marinade and arrange on a serving plate when ready to serve and cook in the hot oil. (Serves 4)
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .