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All Holiday Recipes >
Christmas
Roast Leg of Lamb with Apricot and Thyme
Ingredients:
1 leg of lamb (about 2kg)
1 handful of picked thyme
1/2 clove garlic
salt olive
oil
juice of 1/2 lemon
1 handful of dried apricots
Directions:
With a knife follow the lamb bone down about 120mm (you
are just making a 'tunnel' where you are cutting the meat
away from the bone).
Do this from the top end and the bottom end.
Pierce the skin at an angle with a sharp pointed knife 6
or 8 times at random around the leg.
Where you have made the incisions open them up a bit by
poking your fingers down them to make a bit of space.
Using a pestle and mortar smash up a good handful of thyme
leaves with the garlic and 1 teaspoon of salt.
When it's pulped add 1 tablespoon olive oil and the juice
of 1/2 a lemon.
Roughly chop up a good handful of dried apricots (these
taste great) and mix up with what's in the pestle and
mortar.
Stuff all of this into alt the incisions and gaps that you
have made with the knife. Rub any excess over the skin.
Season with a little salt.
Put a little oil in a hot roasting tray (preferably a nice
thick one) add the lamb then roast it in the oven at
225C/425F/gas 7 turning every 30 minutes until cooked.
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