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.