Roast Leg of Lamb with Apricot Stuffing

Place lamb in a food storage bag and cover with wine, olive oil and vinegar, crushed rosemary, crushed garlic and salt and pepper. You can also use a bottled variety of good vinaigrette. Refrigerate lamb up to 3 days.

For stuffing: cover apricots with water and bring to a boil and remove from heat and let stand 10 minutes. Drain and coarse chop.

Saute the onion, celery and garlic in some oil or butter till tender. Combine the apricots, bread crumbs, vegetables, butter and lemon juice and season with poultry seasoning, thyme and salt and pepper.

Drain lamb and pat dry. Lay out flat. Place stuffing over meat and tightly roll up. Tie the meat with butchers string. Place meat fat side up in a roasting pan with 2 Tbs oil in the bottom of pan.

Roast at 425 degrees F for 10 minutes and reduce heat to 325 degrees F and roast with meat thermometer to desired temperature (170 degrees F for medium and lamb is a bit pink in center).

Let sit 10 minutes and slice carefully. Serve with mint jelly or mint sauce.

Serve with baby peas and Horseradish mashed potatoes (add a few Tbs of white horseradish to your favorite prepared mashed potatoes made with butter, sour cream etc.)