Ingredients
- 4 cloves garlic
- 1 tsp (5 mL) salt
- 2 tbsp (25 mL) minced fresh parsley
- 2 tsp (10 mL) each ground allspice, cardamom, cinnamon and cloves
- 1 tsp (5 mL) pepper
- 2 tbsp (25 mL) butter, softened
- 1 leg (4 lb/2 kg) of lamb
- 1 cup (250 mL) dried apricots
- 1/4 cup (50 mL) each slivered almonds and pine nuts, toasted
- Basmati Rice:
- 1 tbsp (15 mL) extra-virgin olive oil
- 1 onion, finely chopped
- 2 cups (500 mL) basmati rice
- 1 tsp (5 mL) salt
Steps
- On cutting board and using fork, or using mortar and pestle, crush garlic and salt to fine paste; transfer to bowl. Add parsley, allspice, cardamom, cinnamon, cloves and pepper. Blend in butter.
- Trim excess fat from lamb, leaving 1/4-inch (5 mm) thick layer if desired. Cut 15 slits all over lamb; rub spice mixture over surface, working into slits. Place on rack in roasting pan. Cover and refrigerate for at least 2 hours or for up to 24 hours.
- Meanwhile, in small bowl, cover apricots with 1 cup (250 mL) boiling water; cover and let stand until plump, about 1 hour. Drain, reserving liquid in large measuring cup; add enough water to make 4 cups (1 L). Set aside.
- Roast lamb in 350°F (180°C) oven for 1 hour. Add apricots to pan; roast until meat thermometer inserted in centre of lamb registers 140°F (60°C) for rare or 150°F (65°C) for medium-rare, about 15 minutes. Using slotted spoon, transfer apricots to cutting board. Transfer lamb to cutting board; tent with foil. Let stand for 20 minutes before carving.
- Basmati Rice: Meanwhile, in saucepan, heat oil over medium heat; cook onion for 2 minutes or until softened. Pour one-third of the reserved apricot liquid into roasting pan; bring to boil, stirring to scrape up brown bits from bottom of pan. Pour pan juices and remaining liquid over onion. Stir in rice and salt; bring to boil. Reduce heat to low; cover and simmer until tender and liquid is absorbed, about 20 minutes. Fluff with fork. Scoop onto warmed platter.
- Arrange apricots, almonds and pine nuts on rice. Add lamb.
