Tired of lamb with mint sauce? This version uses apricot nectar and is absolutely divine. The sauce goes great with mashed potatoes.
very good - 24 Dec 2009 (Review from Allrecipes USA and Canada)
Good combination of flavors but don't cook your lamb to 160 degrees unless you like your lamb well done, cook until instant read thermometer reads 130-135 for med rare lamb like it is supposed to be. Be sure to let rest 20mins before slicing to let juices redistribute back into meat. - 21 Dec 2011 (Review from Allrecipes USA and Canada)