11 April 2012
One of the culinary delights I was looking forward to during our Scottish holiday was eating as much lamb as possible. With two lamb roasts in the space of a week, I’ve been doing quite well on that account. A lamb roast may seem like something fancy you reserve for Sundays, but with this easy peasy glaze it can be turned in to a quick midweek meal.
- About 500g lamb (not including the weight of any bones). We had a shoulder, but a leg of lamb also works well.
- 4-5 cloves of garlic
- A couple of sprigs of rosemary
- 2 tablespoons apricot jam
- 1 tablespoon Dijon mustard
- Preheat your oven to 180 C.
- Place your piece of lamb on to a baking tray lined with aluminium foil.
- With a sharp knife, stab your lamb all over, about 1cm deep.
- Peel the garlic cloves and cut them into strips about 1/2cm wide. Insert a garlic strip into each of the cuts.
- Mix together the apricot jam and mustard, and smear it all over the lamb.
- Pluck the leaves off the rosemary sprigs and sprinkle them over the lamb. They’ll stick to the glaze.
- Roast the lamb for 1 hour. If the glaze is starting to burn, cover the lamb in aluminium foil. Depending on your oven, you may need to roast it for a bit longer (extend roasting time 15 mins at a time, checking in between). The juices should run clear and the meat no longer be pink.
- We had our lamb with sweet potato mash, green beans and roast cherry tomatoes. Simply add the tomatoes to the roasting tray for the last 15 mins and drizzle them with some olive oil.