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Apricot- and Rosemary-Marinated Leg of Lamb

Looking for a luscious way to cook lamb? Marinate it in an apricot syrup and stick it with garlic and fresh rosemary. Mmmm!

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( 32 Ratings)

32 Ratings

5 Stars 47%

4 Stars 22%

3 Stars 22%

2 Stars

1 Stars

Member Reviews ( 7 )

00494732-41fc-4120-a38c-cf7459791fb4

Prep Time 30 min
Total Time 10 hr 30 min
Servings 8

Ingredients

: 5-pound bone-in leg of lamb

8: small cloves garlic, cut lengthwise in half

4: rosemary sprigs, each about 4 inches long, cut into 4 pieces

1: can (15 to 16 ounces) apricot halves in light syrup, drained and syrup reserved

1/2: cup dry red wine or nonalcoholic red wine

1/4: cup olive or vegetable oil

2: tablespoons honey

1/4: teaspoon salt

1: teaspoon chopped fresh rosemary leaves

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Directions

1 Make 16 small slits, each about 1/2 inch wide and 1 inch deep, over surface of lamb. Insert 1 garlic and 1 rosemary piece in each slit using tip of knife. Place lamb in large resealable food-storage plastic bag or shallow glass or plastic dish.
2 Mix reserved apricot syrup, the wine, oil, 1 tablespoon of the honey and the salt; pour over lamb. Seal bag or cover dish and refrigerate at least 8 hours but no longer than 24 hours, turning lamb occasionally.
3 Heat oven to 325ºF. Remove lamb from marinade; reserve marinade. Place lamb, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of lamb and does not touch bone or rest in fat.
4 Bake uncovered about 2 hours, brushing once or twice with marinade, until thermometer reads 140°F. Cover lamb loosely with foil and let stand 10 to 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and lamb will be easier to carve.) Reserve 1/4 cup marinade; discard any remaining marinade. Garnish with additional apricot halves and fresh rosemary leaves if desired.
5 Meanwhile, place apricots in food processor or blender. Cover and process until smooth. In 1-quart saucepan, heat apricots, 1/4 cup marinade, remaining 1 tablespoon honey and the chopped rosemary. Heat to boiling. Boil 1 to 2 minutes, stirring occasionally. Serve sauce with lamb.

EXPERT TIPS

Expert Tips

Plan for the 15 minutes needed to let the lamb stand after cooking. It will cut easier and be juicier.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 5g, 5% ),
Cholesterol: 125mg; 125%;
Sodium: 170mg; 170%;
Total Carbohydrate: 15g; 15%
(Dietary Fiber 1g 1% ),
Protein: 40g; 40%

% Daily Value*:

Vitamin A: 100%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 18%;

Exchanges:

0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 10/26/2012 6:40:15 PM REPORT ABUSE reyesca said:

Rating:

Do you have suggestions for sides and wine pairing for this dish?

This reply was: Helpful Inspiring

Posted 4/4/2012 12:53:29 PM REPORT ABUSE ginabot said:

Rating:

This receipe is absolutely delicious. It was a big hit with my family and friends.

This reply was: Helpful Inspiring

Posted 11/6/2011 6:08:36 AM REPORT ABUSE rosycheeks said:

Rating:

This is one AMAZING dish! I cooked lamb for the first time and used this recipe. I'd recommend all my friends to try this! I used 6.5lbs leg of lamb with the same amount of all the ingredients except for a little more slits with garlic and rosemary. I served this with saffron rice and it was a total hit! I was told I should serve this in a restaurant!

This reply was: Helpful Inspiring