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!

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

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

  • 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

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

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.