If you butterfly
the leg of lamb yourself, hang on to the bones and cook them with the pot roast
- they'll boost the sauce's flavor. If your lamb is already butterflied, ask the
butcher for a couple of lamb shank bones to add to the pot.
Serves 6 to
4 lb. butterflied
leg of lamb
1 cup chopped
1/2 cup dried
currants or raisins
1-1/2 cups boiling
3 cloves garlic,
Salt and freshly
ground black pepper
of 1 orange
1 Tbs. chopped
fresh thyme or 1 tsp. dried thyme
2 medium carrots,
1 rib celery,
1 large onion,
Sprig of fresh
Lamb bones (optional)
1 cup dry red
Juice of 1 orange
Heat the oven
In a medium-sized
bowl, cover the apricots and currants with the boiling water.
Set them aside
to plump for about 20 minutes.
Pierce the lamb
all over with a thin-bladed knife and insert the garlic slivers into the holes.
Season both sides of the lamb with salt and pepper.
Drain the apricots
and currants, reserving the liquid.
Spread the fruit,
orange zest, and chopped thyme over the interior of the meat, covering it thickly.
the narrow end, roll up the lamb jelly-roll style.
Tie the roll
with butcher's twine at 2-inch intervals.
Save any filling
that spills out of the lamb and add it to the roasting pan.
Set the lamb
and any stray filling in a large casserole or roasting pan.
Add the carrots,
celery, onion, thyme sprig, lamb bones, reserved fruit-soaking liquid, red wine,
and orange juice to the pan.
Cover the roasting
pan tightly with a lid or aluminum foil and cook for 20 minutes.
Reduce the heat
Cook the lamb
until it's easily pierced with a fork and its juices run clear, about another 3
hours and 40 minutes.
lamb to a platter or cutting board and cover it loosely with foil.
pan juices and pour them into a small saucepan.
Boil the juices,
skimming off any grease or scum that rises to the surface, until the liquid is reduced
by half, about 15 minutes.
Slice the lamb
and serve it with the sauce.
(per serving): Size: based on six servings, Calories (kcal): 320, Fat (kcal): 8,
Fat Calories (g): 80, Saturated Fat (g): 3, Protein (g): 32, Monounsaturated Fat
(g): 4, Carbohydrates (mg): 24, Polyunsaturated Fat (mg): 1, Sodium (g): 360, Cholesterol
(g): 95, Fiber (g): 3.