Roasted Leg of American Lamb with Apricot Chutney

Prep Time

 ---min

Cook Time

 --min

Total Time

--min

Servings

4

lamb loin chops with cucumber mint salad and sweet and smoky tahini

Ingredients

  • 1 (2 1/2 pound) semi-boneless leg of American lamb (aitchbone removed), fat trimmed
  • 12 cloves garlic
  • 2 tablespoon dried rosemary
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground coriander
  • 1 lemon, zested and juiced
  • 3 tablespoon Dijon mustard
  • 2 teaspoon kosher salt
  • 1/4 cup olive oil
  • Freshly cracked black pepper
  • 3/4 cup white wine vinegar
  • 1/2 cup water
  • 2 tablespoon honey
  • 2 teaspoon mustard seeds
  • 1 cup (about 1/2 pound) diced dried apricots

Directions

Place the leg of lamb onto a rack sitting on top of a sheet pan. Add 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.

Evenly cover the leg of lamb with the mixture. Top with freshly cracked black pepper. Let sit for 30 minutes. Preheat the oven to 425 degrees F.

Roast the lamb for 20 minutes. Lower the heat to 300 degrees F.  Continue to roast for another hour, or until the lamb reads an internal temperature of 130-135 degrees F (for medium rare).

Meanwhile, 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.

Transfer the leg of lamb to a cutting board. Cover loosely with foil and allow to rest for 15 minutes.

Slice the meat and serve with the apricot chutney alongside.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
Tagged:

You Also Might Enjoy

Share

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to Top

American Lamb Board

Connect

Subscribe 

crosscross-circlechevron-up-circle