Roast Leg of Lamb with almonds and fresh apricots

roasted lamb


We love this recipe and it makes my little foodie jump up and down with excitement so it is a recipe that you will repeat.


1kg Leg of lamb

4 sweet onions cut in quarters

200ml lamb stock

4 tablespoons honey

2 tablespoons soy sauce

100g butter, unsalted

½ teaspoon ground black pepper

6 fresh or dried apricots (variations: fresh or dried figs)

100g whole Almonds

300g black grapes (optional)

½ teaspoon rosemary

How to cook?

– Melt the butter in a large frying pan over a low heat, place the lamb and onions and lightly brown the lamb and onions, regularly turning

– Lift the meat and onions and place the joint and onions in a roasting pan

– Sprinkle black pepper over the joint.

– Mix the lamb stock, honey and soy sauce and spoon over the lamb

– Scatter the almonds and apricot around the meat, sprinkle the rosemary over the lamb.

– Preheat the oven to 160 C and roast the lamb 45 minutes. Baste the lamb every 15 minutes, take the sauce that forms in the bottom of the pan and spoon over the lamb.

– After 45 minutes, take the lamb out; add the grapes if used and roast another 20 minutes.

Serve with braised root vegetables and roast potatoes.


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