• Prepare the Apricot Sauce:
• In a saucepan, heat 10 ml olive oil over medium heat. Add the finely chopped onion and sauté until translucent.
• Stir in the dried apricots, apricot jam, honey, white wine vinegar and water. Simmer gently for about 20 Minutes, stirring occasionally.
• Finish by adding the lemon juice, seasoning with salt and pepper to taste. Set aside.

Prepare the Leg of Lamb: Preheat your oven to 140°C (280°F).

• Trim off excess skin and fat from the lamb.
• Rub the lamb with olive oil and crushed garlic, then season generously with sea salt and black pepper.
• Coat the lamb with a layer of apricot sauce, ensuring even coverage.
• Place the lamb in a covered oven proof dish or wrap it thightly in aluminium foil and place on an oven tray.
• Slow roast in the preheated oven for 3 to 4 hours until tender.
• Remove the lamb from the oven and pour off any juices into the apricot sauce. Simmer for a few minutes, adjusting seasoning if necessary.
• Uncover the lamb and return it to the oven to roast for an additional 10-15 minutes at a higher temperature until golden brown.
• Let the meat rest for 10 minutes before carving. Serve warm with the apricot sauce drizzled over the top.