Recipe: Roast Lamb with Saffron and Apricots

• 1 leg of lamb, approx. 1 kg
• 6-8 dried apricots
• 4 sprigs of thyme
• 1g of saffron
• 2 fresh garlic cloves
• ½ litre white wine
• 200ml vegetable stock or broth
• Oil, salt, pepper and a bay leaf

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Preheat the oven to CircoTherm® Intensive 180°C.

Braise the room-temperature lamb leg in oil until it is browned on all sides.

Put the leg into a roasting tin and place it in the oven with medium added steam.

Baste the leg every ten minutes with the liquid and herbs.

After 30 minutes, turn the leg and distribute the remaining liquid over the leg, season with salt and pepper.

After 1 hour, switch off the oven and let the roast stand for 10 minutes.

Serve the roast with potato-saffron-garlic purée.

The stock combined with apricots and saffron makes a wonderful sauce.