Grilled leg of lamb, warm potato salad and apricot ketchup

First, take the lamb out of the fridge and bring it up to room temperature. Preheat your fan-assisted oven to 180°C.

Rub the lamb with olive oil and season well with salt and cracked black pepper.

Sear the lamb in a large griddle pan or BBQ if possible. Place on a baking tray and cook for 35/40 minutes at 180°C for medium.

Next, cook the potatoes in lightly seasoned water. Once cooked leave to cool slightly and peel the skin from the potatoes using a small vegetable knife and slice in half.

Remove the insides from the preserved lemon and discard. Chop the skin into small pieces. Cut the olives into rondelles (little hoops). Melt the diced butter in a pan and when ready to serve, stir in the sliced olives, preserved lemon, capers, parsley and sliced potatoes.

Place the dried apricots into a saucepan and cover with cold water. Bring the pan to a boil, simmer for 30 minutes, making sure to keep the water topped up.

Drain the apricot, and reserve some of their cooking liquor to loosen the puree if needed.

Blend the apricots on high power for a few minutes with the white wine vinegar, a good pinch of salt and some sugar to taste (start with 1 tsp). Add a little of the cooking liquor to loosen if needed. You're aiming for a ketchup consistency. 

Make sure to rest the lamb before carving. Then plate up, serve and enjoy!