Indulge in a culinary journey that transports your taste buds to the heart of the Middle East with our Roasted Leg of Lamb with Apricot Chutney! This succulent dish, perfect for family gatherings or special occasions, combines the rich flavors of tender lamb with the sweet and tangy notes of apricot chutney. With just a little preparation and patience, you can create a show-stopping centerpiece that will leave your guests raving. Ready to impress? Let’s dive into this delightful recipe that promises to elevate your dining experience!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Middle Eastern
Serves: 6 servings
Ingredients
- 4 lb leg of lamb
- 2 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- Salt and pepper to taste
- 1 cup apricot chutney
Instructions
- Preheat your oven to 350°F (175°C). This temperature will allow the lamb to cook evenly and develop a beautiful crust.
- While the oven is preheating, prepare the leg of lamb. Pat it dry with paper towels to remove excess moisture, which will help achieve a nice sear.
- In a small bowl, combine the olive oil, chopped fresh rosemary, salt, and pepper. Mix well to create a marinade.
- Rub the marinade all over the leg of lamb, ensuring that it is evenly coated. Pay special attention to any crevices to maximize flavor.
- Place the marinated leg of lamb in a roasting pan or baking dish. If you have a rack, you can place the lamb on the rack to allow for better air circulation.
- Insert the roasting pan into the preheated oven and roast the leg of lamb for approximately 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
- During the roasting process, it’s a good idea to baste the lamb occasionally with the juices that accumulate in the bottom of the pan. This will enhance the flavor and keep the meat moist.
- Once the lamb has reached your desired doneness, remove it from the oven and let it rest for about 15-20 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a tender and juicy result.
- While the lamb is resting, prepare the apricot chutney. If it’s store-bought, simply give it a good stir. If you’re making it from scratch, you can heat it gently in a saucepan to warm it up.
- After the resting period, slice the leg of lamb against the grain into thick slices. This will help maintain tenderness.
- Serve the sliced lamb on a platter, drizzled with the warm apricot chutney. You can also serve the chutney on the side for guests to add to their liking.
- Accompany the dish with your choice of sides, such as roasted vegetables, couscous, or a fresh salad, to complete the meal.
Tips
- Choose the Right Cut: Opt for a bone-in leg of lamb for added flavor and tenderness. The bone helps to retain moisture during cooking.
- Marinate for Extra Flavor: If time allows, marinate the lamb overnight in the olive oil and rosemary mixture for a deeper infusion of flavor.
- Use a Meat Thermometer: To achieve the perfect doneness, use a meat thermometer. Aim for 145°F (63°C) for medium-rare and 160°F (71°C) for medium.
- Baste for Juiciness: Remember to baste the lamb every 30 minutes with the pan juices. This not only enhances flavor but also keeps the meat moist and succulent.
- Rest Before Slicing: Don’t skip the resting period! Allowing the lamb to rest for 15-20 minutes after roasting ensures that the juices redistribute, resulting in a more tender bite.
- Pair with Complementary Sides: Serve your roasted lamb with sides like roasted vegetables, fluffy couscous, or a refreshing salad to create a balanced and satisfying meal.
- Experiment with Chutney: While apricot chutney is a classic choice, feel free to experiment with other fruit chutneys or even homemade versions to suit your taste.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 45g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 135mg
