750g (1 1/2 lb) lean leg of lamb, cubed
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
1 tablespoon chopped fresh mint
1 teaspoon ground cinnamon
salt and pepper
1 tablespoon oil
1 shallot, finely chopped
440g (14 oz) can apricots in natural juice
1 tablespoon chopped fresh parsley
Mix olive oil, lemon juice, garlic, mint, cinnamon,
salt and pepper
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)