adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Apricot- and Rosemary-Marinated Leg of Lamb
Apricot- and Rosemary-Marinated Leg of Lamb
0 Likes
Prep Time:
30 minutes
Total Time:
10 hours 30 minutes
Indulgent apricot-glazed lamb skewered with garlic and rosemary. Delicious!
Ingredients:
  • 5-pound bone-in leg of lamb
  • 8 small cloves garlic, cut lengthwise in half
  • 4 rosemary sprigs, each about 4 inches long, cut into 4 pieces
  • 1 can (15 to 16 ounces) apricot halves in light syrup, drained and syrup reserved
  • 1/2 cup dry red wine or nonalcoholic red wine
  • 1/4 cup olive or vegetable oil
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1 teaspoon chopped fresh rosemary leaves
Instructions:
  • Cut 16 small slits, 1/2 inch wide and 1 inch deep, onto the lamb's surface. Slide 1 piece of garlic and 1 sprig of rosemary into each incision using the tip of a knife. Place the lamb in a large resealable plastic bag or shallow glass or plastic dish.
  • Combine the apricot syrup, wine, oil, 1 tablespoon of honey, and salt. Pour the mixture over the lamb. Cover and refrigerate for at least 8 hours, turning the lamb occasionally, but no longer than 24 hours.
  • Preheat oven to 325°F. Take the lamb out of the marinade and save the marinade. Put the lamb on a rack in a shallow roasting pan with the fat side up. Place an ovenproof meat thermometer in the thickest part of the lamb without touching the bone or fat.
  • Bake uncovered for around 2 hours, occasionally brushing with marinade, until the thermometer shows 140°F. Loosely cover the lamb with foil and let it rest for 10 to 15 minutes until the thermometer registers 145°F. (Note: The temperature will increase by about 5°, making the lamb easier to slice.) Save 1/4 cup of marinade; discard the rest. Serve garnished with extra apricot halves and fresh rosemary leaves if desired.
  • Place the apricots in a food processor or blender and blend until smooth. In a 1-quart saucepan, combine the processed apricots, 1/4 cup of marinade, 1 tablespoon of honey, and the chopped rosemary. Bring to a boil and cook for 1 to 2 minutes, stirring occasionally. Serve the sauce with the lamb.

Similar Recipes