Serves: 6
Total Calories: 154
Preheat oven to 325°. In a small bowl, mix 1 teaspoon of the allspice, 1 teaspoon of the ginger, salt and pepper. Rub roast generously with mixture and place roast, fat-side up, on a rack in a shallow roasting pan. Insert meat thermometer in thickest part of meat without touching bone. Roast until meat thermometer almost reaches 140° (about 1 1/2 hours) for medium rare. Remove from oven and let stand for 10 minutes.
In a 10-inch skillet, mix water, honey, lemon juice, remaining 1/2 teaspoon allspice, remaining 1/2 teaspoon ginger and cinnamon until blended. Add apricots. Over medium heat, bring to a boil reduce heat to low, cover and simmer for 5 minutes. Add apples and bring to a boil cover and simmer for 7 to 10 minutes or until tender. Add peaches during the last 3 minutes to heat through, (Spoon sauce over fruit several times during cooking.) With a slotted spoon, transfer fruit to a medium bowl cover and keep warm.
Over high heat, boil sauce for 1 minute to reduce slightly. Remove from heat.
Transfer roast to a heated serving platter. Glaze roast with some of the sauce. Arrange fruit and parsley around roast. Pass remaining sauce separately.
This Fruited Lamb Roast recipe is from the The DVO.com Cookbook Cookbook. Download this Cookbook today.
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