3 lb. rack, rib lamb roast
Barbecue spice
Pepper
3 lemons, quartered and sliced
12 oz. can apricot nectar
1/2 c. water
16 oz. fresh carrots
16 oz. fresh broccoli

(Have butcher loosen back bone for easier carving). Cook and drain carrots and broccoli separately. Sprinkle lamb on all sides with barbecue spice and pepper. Slash between rib bones and insert lemon. Place in shallow roasting pan. Bake at 325 degrees for 1 hour; drain off drippings. Combine apricot nectar and water; pour over lamb.

Add vegetables to pan. Bake until meat thermometer registers 180 degrees, approximately 10-15 minutes, basting meat and vegetables once or twice. Serve lamb with vegetables on platter.