5-6 lb (2-3 kg) leg of lamb, part boned
6 oz (175 kg) ready to eat apricots
1 lb (500 g) shallots
juice of one orange
1 tbsp. clear honey
1 tbsp. Dijon mustard
Soak the apricots in orange juice for 2 hours to soften, then pack the meat with the apricots in the space where the bone has been removed. Tie the lamb joint neatly with string. Heat oven to 350 F. Put the meat on a rack in a roasting tin, place above the center of the oven and cook allowing 25 minutes per 1 lb (500 g). About an hour before the end of cooking time, place the whole unpeeled shallots around the joint in the tin. Mix the mustard with the honey. Thirty minutes before end of cooking time, lift the meat from the tin and pour off nearly all the fat. Replace the meat and spread the honey mixture over the surface. Return to oven to complete the cooking time. Leave to stand for 20 minutes before serving with a little of the pan juices heated with stock.