Herb-Roasted Leg of Lamb with Apricots, Walnuts and Almonds
Drogo
6
15 minutes
120 minutes
Roast lamb is a real Easter classic, and this roast lamb with apricots offers the perfect balance of tradition with a fruity twist. There’s a richness from the lamb, which is complemented by the sweet fruits and crunchy walnuts and almonds, creating a wonderfully balanced combination of savoury, sweet and nutty flavours. This lamb with apricots makes an impressive centrepiece for Easter celebrations, Sunday lunches and special occasions, and could easily become your new go-to lamb recipe.
Great for dinner parties or a Sunday roast dinner with the family, this herb-roasted leg of lamb is delicious served with your favourite sides, such as seasonal vegetables which you can find on the site in our In Season section. For a beautifully cooked roast leg of lamb, allow approximately 30 minutes per kilo, plus 15 minutes, or use a temperature probe inserted into the thickest part of the meat. For blush pink medium lamb, aim for 50–55˚C before resting, when the temperature will rise to around 60˚C. If you prefer your lamb more well done, allow approximately 1 hour 25 minutes or aim for 65˚C. Always rest the lamb before carving for the best results.
Ingredients
{"type":"heading","heading_text":"Herb-Roasted Leg of Lamb with Apricots, Walnuts and Almonds","ingredient":null}
2kg Leg of lamb
4 garlic cloves
Few sprigs rosemary
4 heads fennel
2 bunches baby carrots
10 dried apricots
100g whole almonds
60 walnut pieces
Directions
{"type":"heading","heading_text":"Method","direction":null,"id":1756124150820.7495}
Preheat oven 180˚C/gas mark 4.
Place the lamb in a roasting dish and poke a thin small knife into the flesh in 12 places.
Mix the garlic, rosemary, thyme and olive oil with a little salt and pepper and poke this into all of the holes and rub the remainder over the leg. Place in the centre of the oven annd roast for 45 minutes. After 20 minutes, add 100ml of water to the pan prevent the garlic from burning.
Tip the fennel and carrots onto the lamb and turn the leg over then roast for 30 minutes.
Take the lamb from the dish, add the apricots, walnuts and almonds, then replace the lamb, turned over again, and put back in the oven. It will be cooked to medium in another 15-25 minutes, depending on the size.
Remove the lamb from the roasting dish and sit on a plate loosely covered with foil and a tea towel and rest in a warm place for at least 15 minutes. Turn the oven off, put the roasting dish back in, and keep warm.
Ingredients you'll need
