APRICOT LAMB WITH HONEY SAUCE

APRICOT  LAMB  WITH  HONEY  SAUCE:   

On the table in 40 min

                     

INGREDIENTS:

Ask your butcher to butterfly a 1.5kg leg of lamb for you.

1/4  cup  (40g) burghul
1/3  cup (50g)  chopped dried apricots
2  green onions, chopped
2  tbsp pine nuts
1-1/2  tbsp fruit chutney
1  kg  butterflied leg of lamb

Honey sauce
1/3  cup (80ml) honey
1/3  cup (80ml) orange juice
1-1/2  tbsp soy sauce
2  tsp grated fresh ginger
2  tsp  cornflour  blended with 2 tbsp  water

METHOD:

• Place burghul in small heatproof bowl, cover with boiling water; stand 10 minutes. Drain, rinse and pat dry with absorbent paper. Combine burghul, apricot, onion, nuts and chutney in bowl.
• Open lamb out flat, fat-side down, spread with apricot mixture, roll up from short side; secure with string at 2 cm intervals. Place lamb, seam side down, on microwave-safe roasting rack; cook, uncovered, on HIGH (100%) 10 minutes. Turn lamb; cook, uncovered, on MEDIUM-HIGH  (70%)  20 minutes, turning once. Cover lamb; stand 5 minutes. Serve with honey sauce.
• Honey sauce combine all ingredients in small microwave-safe bowl; cook, uncovered, on HIGH (100%) about 3 minutes or until sauce boils and thickens, whisking once.