2-2.5 kg bone in leg of lamb

3 sprigs (approximately 1/3 cup) fresh rosemary

2 cloves garlic

1 tbsp pink salt

3 tbsp freshly cracked ground black pepper

2 cups olive oil

ROASTED LEG OF LAMB������������ ��������

Defrost lamb thoroughly. Wash it and pat it dry. Peel the garlic and separate the rosemary into segmented sprigs. Use a small but sturdy and sharp knife and pierce the lamb randomly at 20-30 places. Rub the salt and pepper evenly all over the lamb. Stuff in a piece of garlic and a sprig of rosemary into each pierced cavity. Pour olive oil generously and massage it into the seasoned lamb. Leave to marinate — covered — overnight in the fridge. Take the lamb out of the fridge and leave at room temperature at least 4 hours before roas ng. When ready to roast:

Preheat oven to 200C for at least 15 mins and bunk the lamb in to roast for 1.5-2 hours depending on the size of the leg (roast about 25 mins per 500g for medium rare). Turn the lamb once halfway through baking me.

Once the lamb is ready, place it on a serving dish and let it rest. Reserve the drippings in the pan for a lovely jus. For the Jus:

Strain off the drippings from the roas ng pan into a clean pan and place it over medium high heat over the stove. Slowly whisk in 1 cup of chicken stock, adjust seasonings to taste. Con nue simmering the jus for a further 5 mins and add in 2 tbsp of bu er. Take it off the heat and pour it into a sauce bowl. (You may also add in a ¼ cup of white wine if desired when adding the bu er.)

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APRICOT ANDFRANGIPANE TART������������ ��������

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SWEETCRUST PASTRY250g plain flour

125g bu er, chilled and diced

25g caster sugar

1/8 tsp salt

2 large egg yolks

2-3 tbsp milk

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1. FOR SWEETCRUST PASTRY: Put the flour, sugar and salt into a large bowl and rub in the cold bu er ll a fine breadcrumb consistency is achieved.Mix in the egg yolk and then add in the milk a tablespoon at a me ll the dough just binds together.Turn onto a lightly floured surface and knead the dough briefly in it’s smooth.Fla en into a disc and wrap in cling film and chill for at least half an hour before using.Once the pastry has been rested, roll the chilled pastry out into a disc about 2mm thick.Carefully line the tart n (approximately 8 inches x 2 inches) and trim off the excess from the top.Prick the tart base several mes with a fork. Return the base to the fridge for a further 15 mins.

Line the base of the pastry with parchment paper, place some baking beans into it and blind bake for 18-20 mins un l the pastry turns a light golden colour. Remove the beans as well as the parchment paper. Set aside.

2. FOR FRANGIPANE:Preheat the oven to 180C.Beat together the bu er, sugar, eggs, flour and ground almonds ll light and pale.Spoon the frangipane over into the pastry case and level it.Arrange the pear and apricot pieces intermi ently in a circle over the frangipane.Bake for 50-60 mins ll golden brown .Leave to cool in the n for 10-15 mins then unmould it and leave to cool on a wire rack ll completely cool.Put the ke le on and savour it.

FRANGIPANE250g unsalted bu er, so ened

200g caster sugar

4 large eggs

150g self-raising flour

100g ground almonds

140g canned apricots

140g canned pears