This roasted American leg of lamb with an apricot chutney is the perfect dish to serve at Easter or any other family get together. Pop it in the oven, chat with company, and when its done everyone will be rushing to the table!
Prep Time35 minsCook Time1 hr 20 minsTotal Time1 hr 55 mins
2.50 lbs semi-boneless leg of lamb; aitchbone removed; fat trimmed
12 garlic
2 tbsp dried rosemary
1 tsp fennel seeds
1 tsp coriander; ground
1 lemon; zested and juiced
3 tbsp dijon mustard
2 tsp kosher salt
0.25 cup olive oil
black pepper; freshly cracked
0.75 cup white wine vinegar
0.50 cup water
2 tbsp honey
2 tsp mustard seed
1 cup dried apricots; diced
1Add the garlic, dried rosemary, fennel seeds, coriander, lemon zest and juice, 2 tablespoons of the dijon mustard, and salt to the bowl of a food processor. Pulse until well-combined. With the processor running, drizzle in the olive oil.
2Place the leg of lamb onto a rack sitting on top of a sheet pan. Evenly cover the leg of lamb with the mixture. Top with freshly cracked black pepper. Let sit for 30 minutes.
3Preheat the oven to 425°F.
4Roast the lamb for 20 minutes. Lower the heat to 300° Continue to roast for another hour, or until the lamb reads an internal temperature of 130-135°F (for medium rare).
5Meanwhile, combine the white wine vinegar, water, honey, mustard seeds, and remaining 1 tablespoon of dijon mustard to a small saucepan. Bring the mixture to a boil over medium-high heat, whisking together. Add the dried apricots. Lower the heat to medium-low and simmer for about 20-25 minutes, or until reduced and thickened. The apricots should be soft, and the liquid should be absorbed. Turn off the heat and reserve until serving.
6Transfer the leg of lamb to a cutting board. Cover loosely with foil and allow to rest for 15 minutes.
7Slice the meat and serve with the apricot chutney alongside.
Recipe and photographs provided by the American Lamb Board and The Original Dish.
Ingredients
2.50 lbs semi-boneless leg of lamb; aitchbone removed; fat trimmed
12 garlic
2 tbsp dried rosemary
1 tsp fennel seeds
1 tsp coriander; ground
1 lemon; zested and juiced
3 tbsp dijon mustard
2 tsp kosher salt
0.25 cup olive oil
black pepper; freshly cracked
0.75 cup white wine vinegar
0.50 cup water
2 tbsp honey
2 tsp mustard seed
1 cup dried apricots; diced
Directions
1Add the garlic, dried rosemary, fennel seeds, coriander, lemon zest and juice, 2 tablespoons of the dijon mustard, and salt to the bowl of a food processor. Pulse until well-combined. With the processor running, drizzle in the olive oil.
2Place the leg of lamb onto a rack sitting on top of a sheet pan. Evenly cover the leg of lamb with the mixture. Top with freshly cracked black pepper. Let sit for 30 minutes.
3Preheat the oven to 425°F.
4Roast the lamb for 20 minutes. Lower the heat to 300° Continue to roast for another hour, or until the lamb reads an internal temperature of 130-135°F (for medium rare).
5Meanwhile, combine the white wine vinegar, water, honey, mustard seeds, and remaining 1 tablespoon of dijon mustard to a small saucepan. Bring the mixture to a boil over medium-high heat, whisking together. Add the dried apricots. Lower the heat to medium-low and simmer for about 20-25 minutes, or until reduced and thickened. The apricots should be soft, and the liquid should be absorbed. Turn off the heat and reserve until serving.
6Transfer the leg of lamb to a cutting board. Cover loosely with foil and allow to rest for 15 minutes.
7Slice the meat and serve with the apricot chutney alongside.
Roasted Leg of American Lamb with Apricot Chutney
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