Loin of Lamb and Apricots
|Boneless lamb loin||3 1⁄2 Pound (1.5 Kilograms)|
|Red wine sauce||13 1⁄4 Ounce (376 Grams / 1 Can, Homepride)|
|Canned apricot halves||19 Ounce (540 Grams / 1 Can Of 1 Pound And 3 Ounce)|
|Watercress sprig||2 (For Garnish)|
Tie the lamb securely with string, and score the surface with a sharp knife.
Press in cloves at intervals along the surface of the lamb.
Place in a deep, lidded baking dish and pour over the Red Wine Cook-in-Sauce.
Cover and bake in the oven for 20 minutes, basting the joint frequently with the sauce.
Remove the lid 1/2 hour before the end of the cooking time.
Drain the apricots.
Transfer the lamb to a warmed serving dish, pouring any remaining sauce on top.
Arrange the apricots with the lamb and garnish with watercress.
Serve immediately with a crisp mixed salad.
Serving size: Complete recipe
Calories 2741 Calories from Fat 781
% Daily Value*
Total Fat 85 g130.8%
Saturated Fat 38.7 g193.6%
Trans Fat 0 g
Cholesterol 1300.1 mg433.4%
Sodium 2873.3 mg119.7%
Total Carbohydrates 120 g40.1%
Dietary Fiber 6.8 g27%
Sugars 72.3 g
Protein 350 g699.7%
Vitamin A 27.1% Vitamin C 72%
Calcium 38.8% Iron 205.6%
*Based on a 2000 Calorie diet