Easter Leg of Lamb with Apricots

Easter Leg of Lamb with Apricots is a traditional British recipe for a classic dish of tunnel boned leg of lamb packed with apricots that's oven roasted and glazed with a mix of honey, orange juice and mustard and which is typically served at Easter time. The full recipe is presented here and I hope you enjoy this classic British version of: Easter Leg of Lamb with Apricots.

prep time

20 minutes

cook time

150 minutes

Total Time:

170 minutes

Additional Time:

(+2 hours soaking)

Serves:

Rating:

Tags : Lamb Recipes British Recipes

A special British treat for a special day. The flavour of the apricots and the honey and mustard coating makes this a most enjoyable experience.

Ingredients:

2-3kg leg of lamb, tunnel boned
175g ready to eat apricots
500g shallots
juice of one orange
1 tbsp clear honey
1 tbsp Dijon mustard

Method:

Soak the apricots in orange juice for 2 hours to soften, then pack the meat with the apricots in the space where the bone has been removed. Tie the lamb joint neatly with string.

Put the meat on a rack in a roasting tin, place in the centre of an oven pre-heated to 180°C (350°F/Gas Mark 4) and cook for 50 minutes per kg + 50 minutes.

About an hour before the end of cooking time, place the whole unpeeled shallots around the joint in the tin

Meanwhile mix the mustard with the honey and thirty minutes before the end of cooking time lift the meat from the tin and pour off nearly all the fat. Replace the meat in the tin and spread the honey mixture over the entire surface. Return to the oven to complete the cooking time.

Allow to rest for 20 minutes before serving with a little of the pan juices heated with stock.

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