Apricot Glazed Roast Lamb Leg

It’s no secret that I love pairing meat with fruit sauces, and this is no exception.  Too often people shy away from pairing sweet and savoury in a main meal, keeping the former for the after-dinner treats.  A true shame.  This particular dish, inspired by Moroccan flavours found in tagines, partners hearty lamb with the bolder flavours of Apricot and pomegranate.

Lamb legs are a fantastic speedy roast, as they only take around 1 hour per kilo, which is more than enough to feed four.  The glaze here also doubles up as a delicious serving sauce.  Really, it’s pretty impossible to mess this one up.


  • Lamb Leg
  • Apricots (canned are fine, around 300g)
  • Honey
  • Ginger (around tsp ground)
  • Herbs – rosemary or mint work nicely
  • Seasoning
  • Oil
  • Pomegranate seeds (optional, for serving)


  1. Preheat your oven to 200C
  2. Rub your lamb with some salt, pepper, herbs and oil and place in the oven, covered, for around 30 minutes.
  3. Meanwhile, combine some apricots, a few tablespoons of honey, the ginger and a splash of liquid (water/juice etc) in a blender.  Blitz thoroughly, transfer to a saucepan and heat gently.
  4. Remove the cover from the lamb, cover with half of the glaze and return to the oven.  Keep the rest of the glaze on a low heat – it’ll make a nice finishing sauce for the meat.
  5. Every 10-15 minutes, remove the lamb and add a few more spoonfuls of glaze.
  6. After the lamb is thoroughly cooked (around 6 minutes per 100g for medium, add an extra 20 minutes cooking time for well) remove from the oven and allow to rest for 10-15 minutes before serving


Slice and drizzle over a little of the leftover apricot sauce.  I served with some Moroccan inspired red-pepper couscous and some steamed greens.



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