South African Apricot-Glazed Leg of Lamb
A beautifully roasted leg of lamb is a show stopping centerpiece for any meal, bringing warmth, tradition, and rich flavours to your table.
Ingredients
For The Lamb:
- 2.5kg leg o lamb
- 2 tbsps olive oil
- 5 cloves garlic crushed
- sea salt to taste
- freshly ground black pepper to taste
- 125ml apricot sauce recipe below
For The Apricot Sauce:
- 1 small onion finely chopped
- 10ml olive oil
- 1 handful dried apricots finely chopped
- 2 tbsps apricot jam
- 2 tbsps honey
- 30ml white wine vinegar
- 100ml water
- salt and pepper to taste
- 1 lemon juice extracted
Instructions
Prepare the Apricot Sauce:
- In a saucepan, heat 10 ml olive oil over medium heat. Add the finely chopped onion and sauté until translucent.
- Stir in the dried apricots, apricot jam, honey, white wine vinegar and water. Simmer gently for about 20 Minutes, stirring occasionally.
- Finish by adding the lemon juice, seasoning with salt and pepper to taste. Set aside.
Prepare the Leg of Lamb: Preheat your oven to 140°C (280°F).
- Trim off excess skin and fat from the lamb.
- Rub the lamb with olive oil and crushed garlic, then season generously with sea salt and black pepper.
- Coat the lamb with a layer of apricot sauce, ensuring even coverage.
- Place the lamb in a covered oven proof dish or wrap it thightly in aluminium foil and place on an oven tray.
- Slow roast in the preheated oven for 3 to 4 hours until tender.
- Remove the lamb from the oven and pour off any juices into the apricot sauce. Simmer for a few minutes, adjusting seasoning if necessary.
- Uncover the lamb and return it to the oven to roast for an additional 10-15 minutes at a higher temperature until golden brown.
- Let the meat rest for 10 minutes before carving. Serve warm with the apricot sauce drizzled over the top.