Preheat the oven to gas 6, 200°C, fan 180°C. Lift the lamb into a large roasting tin and rub the meat all over with the olive oil. Season well and roast for 1½ hours. Meanwhile, put the apricots in a bowl, cover them with boiling water and leave to stand for 1 hour. Drain the apricots and blitz in a food processor along with the honey, ground ginger and fresh mint. Carefully remove the leg of lamb from the oven and spread the apricot glaze over the top. Return the lamb to the oven for 30 minutes, until the topping is bubbling and sticky. Remove the meat from the oven and cover loosely with foil. Allow to stand for 20 minutes before carving. For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home. Tesco Finest Vina Mara Rioja Reserva is a full-bodied, rich red wine and goes really well with this succulent roast lamb.