• Cooking Time: 2 1/2 hrs.
• Servings: 12
• Preparation Time: 15 min.
• 5 pounds lean lamb roast, 1/8-inch trim*
• 1/4 cup matzoh meal, optional**
• 2 tablespoons chopped, fresh rosemary or 2 teaspoons dried rosemary, divided
• 1 garlic clove, chopped
• 1 teaspoon paprika
• 1 teaspoon black pepper, divided
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 1 can (15 ounces) apricots in juice, drained, juice reserved
• 1 can (11 ounces) Mandarin oranges in juice, drained, juice reserved

1. Heat the oven to 325°F. Place lamb in a roasting pan. Combine matzoh meal, 1 tablespoon rosemary, garlic, paprika, 1/2 teaspoon pepper and 1/4 teaspoon salt in a small bowl. Rub matzoh-herb mixture over lamb, then drizzle with olive oil. Roast lamb for 1 hour.
3. Meanwhile, combine fruit juices; pour over lamb then roast for an additional 1 1/2 hours, until tender. To check for doneness, insert a meat thermometer in the thickest part of the muscle, being careful not to let the thermometer rest against a bone; roast until lamb reaches an internal temperature of 160°F.
5. Remove lamb from the roasting pan. Skim off and discard fat drippings from pan. Add apricots, Mandarin oranges, and remaining 1 tablespoon rosemary and 1/2 teaspoon pepper; heat through.
6. Nutritional Information Per Serving: Calories 310; Total fat 13g; Saturated fat 4.5g***; Cholesterol 120mg; Sodium 200mg; Total carbohydrate 7g; Fiber 1g; Protein 39g; Vitamin A 20%DV*; Vitamin C 20%DV; Calcium 2%DV; Iron 20%DV
8. *Daily Value
10. *Nutritional information for this recipe based on leg of lamb. For a Kosher meal, you may prefer a shoulder cut.
12. **Major supermarkets carry matzoh meal. At times other than Passover, breadcrumbs can be substituted for matzoh.
14. ***Fat content does not reflect fat removed after skimming pan juices.

Fit in nutrient-rich, canned fruit into this traditional main dish, lamb is infused with rosemary and garlic and served with a zesty, sweet apricot-Mandarin orange sauce.