For this recipe you will roast a lamb hind leg de lamb of 1.5 to 1.8 Kg with half bottle of white wine and will serve it with apricot sauce. Suggestion for side dishes: apple purée and wild rice with almonds.

Ingredients:

• 1 lamb hind leg of 1.5 a 1.8 Kg
• 2 garlic cloves
• 1 medium onion
• 1 rosemary sprig
• 1/2 bottle of dry white wine
• 150 ml of olive oil
• Salt
• Black pepper

Preparation

1. Apart from the salt, mix all the ingredients of the seasoning in the blender.

2. Place the hind leg in a deep bowl and pour the seasoning.

3. Leave it marinating for 3 hours, turning it over at half time.

4. Remove the hind leg from the seasoning and sprinkle it with salt.

5. Put it in a tray, along with the seasoning.

6. Cover it with aluminum foil and take it to a preheated oven.

7. Roast it at 220ºC for 45 minutes. Remove the foil and leave it until brown.

Apricot sauce

• 200 g of dried apricots, cooked in water for 5 min
• 2 table spoons of honey
• 150 ml of orange juice
• 50 ml of balsamic vinegar
• Allspice

Preparation of the sauce

1. Pick up the tray you used to roast and put it on the heat with the orange juice.

2. Deglaze the bottom.

3. Let it reduce a little.

4. Strain the sauce and put it in the blender with balsamic vinegar, honey, allspice and the drained apricots.

5. Mix them gently.

6. Serve the sauce aside together with apple purée and wild rice with almonds.