Serves 6
2 joints best-end of lamb, each
having 6-7 cutlets, chined
1 X 1 lb 3 oz (539g) tin apricot
halves
mint jelly, to garnish
Cut away a 2 inch (5cm) strip of fat from the bone tips of the lamb and scrape bones clean. Wrap the bone tips with kitchen foil to prevent them from scorching during roasting. Drain the apricots and reserve the juice. Place the 2 joints of lamb in a roasting tin, fat side up, so that they lie flat and pour over the apricot juice. Roast in an oven heated to 350°F (180°C) or Gas no. 4 for 11/4 hours, basting occasionally with the fruit juices in the tin. About 10 minutes before the end of the cooking time, spoon the apricot halves around the meat to heat through.
Stand the 2 joints, fat side out, on a warmed serving platter and criss-cross the rib bones like the swords in a military row. Remove the foil from the bone tips and slip on cutlet frills, if liked. Surround the meat with the apricot halves and garnish each one with a little mint jelly. Carve by cutting in between the bones and allow 2 cutlets per person. Serve with a little of the hot fruit juice from the roasting tin.