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Herb-Roasted Leg of Lamb with Apricots, Walnuts and Almonds

  • Feeds 6 people
  • Prep time 15m
  • Cook time 120m

Roast lamb is a real Easter classic, and this lamb recipe offers the perfect balance of traditional with a bit of a fruity twist to keep it fresh. There’s richness from the lamb which is complemented by the sweet fruits and hazelnuts, which may be new to your roasting repertoire. Give this fantastic recipe a go, it is sure to be your go-to lamb recipe from now on!

Great for dinner parties or a Sunday roast dinner with the family. Serve with your favourite sides such as seasonal vegetables which you can find on the site in our In Season section. Take a look at our other recipes on Drogo’s Kitchen for more inspiration.

The lamb will take approximately 30 minutes to cook per kilo, plus 15 minutes. Alternatively, use a temperature probe to insert into the thickest part of the meat; it should read 50-55˚C. Upon resting the temperature will rise to 60˚C. Perfect for blush pink medium roast lamb. If you like it a little more done, allow one hour and 25 minutes, or a reading of 65˚C. Always rest before carving.


  1. Preheat oven 180˚C/gas mark 4.
  2. Place the lamb in a roasting dish and poke a thin small knife into the flesh in 12 places.
  3. 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.
  4. Tip the fennel and carrots onto the lamb and turn the leg over then roast for 30 minutes.
  5. 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.
  6. 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.

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