1    (2 1/2- to 3-pound) lean
Fresh lamb loin roast,
Bone-in (bone Just cut
Through at one-inch
Intervals)
1/2 c  Apricot jam
1 tb Horseradish
1 tb Mustard
1 ts Olive oil
2 ts Chopped fresh rosemary
1 ts Garlic powder
1 ts 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 one-inch
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 350-degree oven to desired degree of doneness; 31
to 35 minutes per pound or 150 degrees for medium-rare, 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, bone-in. Have meat cutter cut through
bone at about one-inch intervals so roast can be sliced. Cuts should be no
more than one inch deep.

Festive Rice: In large skillet melt one-half cup butter or margarine and
saute 1 1/4 cups diced mixed dried fruits, one-third cup slivered almonds
and one-quarter cup sliced green onion for two to three minutes. Serve in
three cups cooked rice and heat through. Season to taste with salt and
pepper.