How To Roast An Apricot-Glazed Leg of Lamb
We’re in the Southland once again, this time to roast an Apricot Glazed Leg of Lamb at Khan’s Poultry & Meats:
Yield: About 12 – 15 Portions
1 (5 pounds) trimmed bone-in leg of lamb 1½ Tbsp salt ½ Tbsp freshly grounded black pepper 3 Tbsp Vegetable Oil 6 cloves garlic, minced 1 Tbsp fresh rosemary, minced 1 Tbsp fresh thyme leaves 1 Tsp Lemon Zest 1 Tbsp Mustard 1½ Lb Potatoes, 1 inch cubes
Apricot Glaze 1 Cup Apricot Jam ½ Cup Water 1 Tsp Paprika ½ Tsp Salt ¼ Tsp Pepper Flakes
Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil.
Pat lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over.
Season lamb leg with salt and black pepper ensuring to rub liberally all over the surface area of the meat.
In a small bowl, combine garlic, olive oil, rosemary, thyme, lemon zest and mustard.
Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.
Place potato cubes into the lined pan, drizzle with a little oil then place the leg of lamb to sit on top of it.
Place into oven and roast until it reaches an internal temperature of 135 degrees Fahrenheit for medium, about 1 hour 30 minutes to 2 hours, or until desired doneness.
For the apricot glaze, add the apricot jam, water, paprika, salt and pepper flakes into a small saucepan and stir over low heat for 5 minutes until the mixture is combined and liquidized.
When lamb has been cooking for one hour, brush this glaze over the leg every 15 minutes thereafter until cooked. When lamb is cooked to desired doneness, remove from oven and let the rest for 15 minutes before slicing.