Roasted Leg of Lamb Glazed with Apricot Preserves, Fresh Mint and Almond-Apricot Couscous

Ingredients:

• Lamb:
• Leg of lamb butterflied
• 8 cloves of minced garlic
• 10 oz apricot preserves
• Salt
• Pepper
• 1 large bunch of fresh mint
• Sauce:
• 1/2 cup butter
• Remaining mint syrup
• Juice from searing the lamb
• Syrah, 1 bottle
• Couscous:
• 1 teaspoon olive oil
• 1-1/2 cup couscous
• 1-1/2 cup chicken broth
• 1-1/2 water
• 1 cup dehydrated diced apricots
• 3/4 cups sliced almonds
• 1 bunch green onion

Directions:

To cook the lamb:

Steep the mint in 1-1/2 to 2 cups water for 30 minutes, then remove the mint. Cook down to approx. 1/2 it's volume. Cover all sides of lamb in garlic, salt and pepper. Add mint syrup to apricot preserves to thin out, not to runny because you want it to stick on the lamb and not run off. Coat lamb with apricot/mint mixture. Sear lamb on all sides then place covered in the oven with 1/2 cups of mint syrup added. Cook at 400°F till internal temp is 125/130°F. Slice and serve with reduction sauce.

To prepare sauce:

In the pan used for searing the lamb place butter, syrup and some wine, reduce until thick, adding wine as it reduces. After lamb cooks add juice and reduce down to desired thickness.

To make couscous:

Add additional chicken broth to apricots to cover. Add broth and water, bring to boil. Sautee green onion. Add almonds and apricots. Add couscous and stir until liquid is absorbed, with burner turned off. Cover and let sit.

Recipe credit: Engineer Lloyd Rutherford, Station 14, Sacramento City Fire Department, CA.