Roast lamb with apricot glaze recipe
Give your Sunday roast a fruity twist with this roast lamb with an apricot glaze. Sweet dried apricots, ginger and honey are blitzed into an easy marinade for the tender lamb - perfect for Easter lunch.
See method- Serves 6
- 10 mins to prepare and 2 hours to cook
- 605 calories / serving
Ingredients
- 2-2.4kg leg of lamb
- 2 tbsp olive oil
- 125g dried apricots
- 3 tbsp clear honey
- 1 tsp ground ginger
- 4 tbsp fresh mint leaves
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Shop ingredientsEach serving contains
- Energy
- 2520kJ 605.0kcal
- Fat
- 43g
- Saturates
- 19g
- Salt
- 0.1g
- Sugars
- 19g
of the Reference intake
Carbohydrate 19.1gProtein 36.7gFibre 1.7g
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Method
- 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 mins, until the topping is bubbling and sticky.
- Remove the meat from the oven and cover loosely with foil. Allow to stand for 20 mins before carving.
- See more Lamb recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
