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Loin of Lamb and Apricots

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  Boneless lamb loin 3 1⁄2 Pound (1.5 Kilograms)
  Cloves 24
  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

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

Loin Of Lamb And Apricots Recipe