- Portion size 8 servings
On cutting board and using fork, or using mortar and pestle, crush garlic and salt to fine paste; transfer to bowl. Add parsley, allspice, cardamom, cinnamon, cloves and pepper. Blend in butter.
Trim excess fat from lamb, leaving 1/4-inch (5 mm) thick layer if desired. Cut 15 slits all over lamb; rub spice mixture over surface, working into slits. Place on rack in roasting pan. Cover and refrigerate for at least 2 hours or for up to 24 hours.
Meanwhile, in small bowl, cover apricots with 1 cup (250 mL) boiling water; cover and let stand until plump, about 1 hour. Drain, reserving liquid in large measuring cup; add enough water to make 4 cups (1 L). Set aside.
Roast lamb in 350°F (180°C) oven for 1 hour. Add apricots to pan; roast until meat thermometer inserted in centre of lamb registers 140°F (60°C) for rare or 150°F (65°C) for medium-rare, about 15 minutes. Using slotted spoon, transfer apricots to cutting board. Transfer lamb to cutting board; tent with foil. Let stand for 20 minutes before carving.
Basmati Rice: Meanwhile, in saucepan, heat oil over medium heat; cook onion for 2 minutes or until softened. Pour one-third of the reserved apricot liquid into roasting pan; bring to boil, stirring to scrape up brown bits from bottom of pan. Pour pan juices and remaining liquid over onion. Stir in rice and salt ; bring to boil. Reduce heat to low; cover and simmer until tender and liquid is absorbed, about 20 minutes. Fluff with fork. Scoop onto warmed platter.
Arrange apricots, almonds and pine nuts on rice. Add lamb.
Nutritional facts <b>Per serving:</b> about
- Protein 30 g
- Calories 430.0
- Total fat 24 g
- Total carbohydrate 28 g