1 (1 1/2 pound) lean leg of lamb, cubed
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
1 tablespoon chopped fresh mint
1 teaspoon ground cinnamon
Salt and pepper

Apricot Sauce:
1 tablespoon oil
1 shallot, finely chopped

Mix olive oil, lemon juice, garlic, mint, cinnamon, salt and pepper together and pour over cubed lamb. Cover lamb mixture and leave to marinate for at least 2 hours, or preferably overnight.

To make apricot sauce, heat oil in a saucepan, add shallot and cook over a low heat until soft. Add apricots and the juice and simmer for 5 minutes. Pur?e sauce in a blender or food processor, then season with salt and pepper and stir in parsley. Reheat before serving.

Remove lamb from marinade and arrange on a serving plate when ready to serve and cook in the hot oil.

Serves 4.