Baked Lamb With Dried Pears
|Dried pears||1 Pound (500 Gram)|
|Boneless leg of lamb||2 Pound, rolled (1 Kilogram)|
|Sherry||2 Fluid Ounce (60 Milliliter)|
|White wine||2 Fluid Ounce (60 Milliliter)|
|Crushed black peppercorns||1⁄2 Teaspoon|
|Soft brown sugar||1 Tablespoon|
|Peach jam/Apricot jam||2 Tablespoon|
|Green peppers||2 , cut into 3/4 inch squares|
1. Preheat oven to 180°C (350°F/ Gas 4). Put pears in a bowl with water to cover; soak for 30 minutes.
2. Tie lamb into a neat shape with string, place it in a roasting tin and bake for 45 minutes. Drain off any excess fat.
3. Drain pears, pat them dry on kitchen paper and arrange around lamb in the roasting tin. Mix sherry, wine, pepper, sugar and jam in a small bowl; pour mixture over lamb and pears and bake for 45 minutes more.
4. Add peppers to tin and bake for 10-15 minutes, until just tender. Serve lamb surrounded by pears and peppers. Add a chopped parsley garnish if liked.