Recipe - Lamb Loin Roast With Apricot Glaze

1 (2 One half to 3pound) lean
Fresh lamb loin roast,
Bonein (bone Just cut
Through at oneinch
Intervals)
One half cup Apricot jam
1 tablespoon Horseradish
1 tablespoon Mustard
1 teaspoon Olive oil
2 teaspoon Chopped fresh rosemary
1 teaspoon Garlic powder
1 teaspoon Seasoned pepper

Festive rice

In a small bowl, blend apricot jam, horseradish and mustard; set aside.

To prepare roast: Place bone side down on flat surface. Pull meat flap down
to be even with bone and form roast into a tight roll. Tie string around
length of roast to prevent bones from spreading. Tie roast at oneinch
intervals, securing the rolled shape, making sure string does not slip into
cuts.

Using a roasting pan with rack, place lamb on rack, bone side down. Brush
with olive oil and rub rosemary, garlic powder and seasoned pepper.

Roast lamb in preheated 350degree oven to desired degree of doneness; 31
to 35 minutes per pound or 150 degrees for mediumrare, 36 to 38 minutes
per pound or 160 degrees for medium.

During the last 30 minutes of roasting, brush with apricot glaze several
times. When the lamb is done, remove from oven, cover and let stand for 10
minutes.

Slice and serve over festive rice. Makes four servings. Tip: How to order
roast: Ask for a lamb loin roast, bonein. Have meat cutter cut through
bone at about oneinch intervals so roast can be cut or sliced up . Cuts should be no
more than one inch deep.

Festive Rice: In large skillet melt onehalf cup butter or margarine and
saute 1 One fourth cups minced mixed dried fruits, onethird cup slivered almonds
and onequarter cup cut or sliced up green onion for two to three minutes. Serve in
three cups cooked rice and heat through. Season to taste with salt and
pepper.