For The Lamb:
1 Lamb leg
4 Dried apricots, each cut into about 3 strips
4 Garlic cloves, peeled and each cut into 3 strips
12 Fresh thyme sprigs, picked into small pieces
6 tablespoons Sherry vinegar
8 Allspice berries, freshly ground
Fine sea salt and black peppercorn; freshly ground to taste

For Lamb Jus:
2 tablespoons Extra Virgin Olive Oil
2 Carrots peeled and chopped
1 Stick of celery, diced
1 Onion, diced
2 Cloves of garlic, finely chopped
6 tablespoons Dry red wine
2 cups Beef broth
1 teaspoon Tomato purée
Fine sea salt and black peppercorn; freshly ground to taste

Recipe:

1. Preheat the oven to 400 degrees.
2. Trim any excess fat from the lamb leg, leaving an outside layer.
3. Trim a little of the meat away also, reserving both for the gravy.
4. Using a sharp knife, make incisions in the lamb in about 6 places.
5. Stuff each one with some slices of apricot, garlic, and a few sprigs of thyme.
6. Drizzle the sherry vinegar over the lamb, and season with sea salt, peppercorn, and the ground allspice berries.
7. Place the lamb on a rack set over a suitable roasting tray.
8. Roast the lamb for 1½ hours, until golden brown and cooked through.
9. Baste frequently with any of the juices caught in the tray.
10. Remove the lamb and set to cool, then put in the fridge overnight.
11. Pour any juices from the roasting tray into a small jug and reserve.
12. Before preparing the gravy put the lamb onto a carving board, then warm up it in the oven at 270 degrees, covered with foil for 30 minutes.
13. Meanwhile, put 2 tablespoons of Extra Virgin Olive Oil in a frying pan over a low heat and add the reserved lamb trimmings.
14. Sauté for 2-3 minutes until well browned.
15. Add carrot, celery, onion, and garlic and sauté for 2-3 minutes more until softened.
16. Deglaze with the red wine, lifting any of the nice sticky sediment in the tray.
17. Finally add the beef broth, tomato purée and the reserved juices.
18. Simmer gently until reduced by half.
19. Pass the gravy through a fine sieve and serve with the lamb.