Ingredients
For the lamb:
1 haunch of lamb (two legs joined)
6-8 dried apricots, each cut into about 3 strips
6-8 garlic cloves, peeled and each cut into 3 strips
25g/1oz fresh thyme, picked into small pieces
150ml/1/4pt sherry vinegar
6-8 pimento berries (allspice), freshly ground

For the lamb jus:
2 carrots, peeled and diced
1 stick of celery, diced
1 onion, diced
2 cloves of garlic, finely chopped
150ml/1/4pt red wine
1140ml/2pts lamb stock
1 tsp tomato purée
salt and pepper

Method
Note: Prepare 24 hours prior to use where possible.
1. Preheat the oven to 200C/400F/Gas 6.
2. Trim any excess fat from the haunch, leaving an outside layer. Trim a little of the meat away also, reserving both for the gravy. Using a sharp knife, make incisions in the lamb in about 15 places. Stuff each one with some slices of apricot, garlic and a few sprigs of thyme.
3. Drizzle the sherry vinegar over the lamb and season with salt, pepper and the ground pimento seeds. Place the haunch of lamb on a rack set over a suitable roasting tray.
4. Roast the lamb for 1¼-1½ hours, until golden brown and cooked through. Baste frequently with any of the juices caught in the tray. Remove the lamb onto a board and rest for 10-15 minutes before carving.
5. Pour any juices from the roasting tray into a small jug and reserve. Place the roasting tray over a gentle heat and add the reserved lamb trimmings. Saute for 2-3 minutes until well browned. Add the chopped carrot, celery, onion and garlic and sauté for 2-3 minutes more until softened. Deglaze with the red wine, lifting any of the nice sticky sediment in the tray. Finally add the lamb stock, tomato purée and the reserved juices. Simmer gently until reduced by half. Pass the gravy through a fine sieve and serve with the lamb.