Herb-Roasted Leg of Lamb with Apricots, Walnuts and Almonds
- 6 people Feeds
- 00h 15 Prep time
- 02h 00 Cook time
Roast lamb is a real Easter classic and this recipe offers the perfect balance of traditional roast and sweet fruit and nuttiness that may be new to your roast repertoire.
Lamb will take approx 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.
- 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.