Apricot Glazed Lamb with Garlic & Rosemary
It’s not been the Easter we had all imagined, but my husband did strike gold when he spotted a leg of lamb at our local supermarket when he was doing our essential weekly shop last week. So we ended up having a lovely Sunday roast to celebrate Easter. In case you want to treat yourself to a nice roast, here’s our go-to lamb roast recipe:
Ingredients (serves 4)
- Half a leg of lamb – ours was just short of 1kg, including the bone
- Rosemary – ideally a couple of fresh sprigs, but the shops didn’t have any fresh this time so we used dried
- 4 cloves of garlic
- 2 Tablespoons apricot jam
- 1 Tablespoon Dijon mustard
Directions
- Preheat your oven to 180 C.
- Place your piece of lamb on to a baking tray lined with aluminium foil.
- Mix together the apricot jam and mustard, and smear it all over the lamb.
- With a sharp knife, stab your lamb all over, about 1cm deep.
- Peel the garlic cloves and cut them into matchsticks about 1/2cm wide. Insert a garlic strip into each of the cuts.
- Pluck the leaves off the rosemary sprigs and sprinkle them over the lamb (or sprinkle over some dried rosemary). They’ll stick to the glaze.
- Roast the lamb according to the timing on your packaging – usually 8 to 10 minutes per 100g, depending on whether you like it medium or well done. Cover with aluminium foil after 30-40 minutes or sooner if the glaze is starting to burn.
- The lamb is cooked once the juices run clear – if it’s not done once the time is up, keep cooking and check on it every ten minutes.
- Once cooked, remove lamb from the oven and leave to rest for 10 minutes before serving.
- We served our lamb with mashed potatoes and green beans. And mint sauce, of course. See below for a quick home made mint sauce recipe!
Mint Sauce
Finely chop up two large handfuls of mint leaves and sprinkle with a pinch of salt. Place in a jug and add 1 Tablespoon of caster sugar and 4 Tablespoons of boiling water. Stir well and leave to cool. Once cooled, stir in 4 Tablespoons of white wine vinegar.
