Recipe: Lamb

Hi, I know I am way late for your Easter Lamb this year, but you may like to try this recipe for Mint Apricot Let of Lamb next Easter. I made this for a dinner party and got rave reviews. The thing to remember is it has to be rosted in a pan with a very tight fitting lid so it will be tender. Now for the recipe, From the Norman Rockwell Cookbook, pg.36
Apricot-Mint Leg of Lamb
1 (6 lb) leg of lamb
2 tsp salt
1/4 tsp black pepper
1 lg onion or 1 tsp onion powder
1/4 tsp garlic powder
1 bullion cube, disolved in 1 c. water
1 c boiling water
1/2 c apricot preserves
1/2 tsp mint flavoring
1/4 tsp summer savory
1/2 c dry sherry
1tsp arrowroot
Rub leg of lamb well with salt; brown on all sides in roasting pan over moderately high heat. Drain most of the fat from pan. Blend pepper, onion, garlic, and bouillon into remaining pan drippings; stir together well.
Mix boiling water, preserves, mint flavoring, and summer savory. Stir into bouillon mixture; add sherry. Roast in 350 F. oven 20 to 30 minutes per pound of lamb. Baste as needed. Blend arrowroot into pan liquid 30 minutes before removing from pan. Cook and stir often until sauce thickens. Yeild 8 to 10 servings.