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Glazed lamb with apricot and rosemary sauce and crushed potatoes
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Prep Time:
35 minutes
Cook Time:
125 minutes
Total Time:
160 minutes
Try juicy glazed lamb with apricot-rosemary sauce and crushed potatoes for a crowd-pleasing dish.
Ingredients:
  • 405ml can apricot nectar
  • 40.00 ml rosemary, chopped
  • 2 tsp mustard powder
  • 3 garlic cloves, crushed
  • 2.6kg whole lamb leg
  • 1kg baby potatoes
  • 36.40 gm extra virgin olive oil
  • 5.00 gm cornflour
  • Steamed green beans, to serve
Instructions:
  • Preheat your oven to 180C and neatly line a large roasting pan or baking dish with baking paper.
  • In a jug, mix together apricot nectar, rosemary, mustard powder, and garlic. Season to taste. Pour 2/3 cup (160ml) of the apricot mixture and 1/3 cup (80ml) water into the prepared dish. Add the lamb to the dish. Score the top of the lamb diagonally at 2cm intervals. Brush the lamb with one-third of the remaining apricot mixture. Bake for 2 hours, brushing with the apricot mixture every 30 minutes until medium or cooked to your liking. Rest the lamb covered with foil for 15 minutes before serving.
  • Boil potatoes in salted water until tender, then drain and gently crush. Season and let cool. Heat oil in a large frying pan and cook potatoes until golden and crisp on each side for about 2 minutes.
  • In a small saucepan, combine the remaining apricot mixture and cornflour. Cook over medium heat, stirring constantly for about 5 minutes, or until the mixture bubbles and thickens.
  • Plate the lamb alongside the potatoes, beans, and apricot sauce.

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