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Easter Leg Of Lamb With Apricots

A special treat for a special day. The flavour of the apricots and the honey and mustard coating makes this a most enjoyable experience.


5-6 lb (2-3kg) leg of lamb, part boned
6oz (175kg) ready to eat apricots
1lb (500g) shallots
Juice of one orange
1 tbsp. clear honey
1 tbsp. Dijon mustard


Soak the apricots in orange juice for 2 hours to soften, and then pack the meat with the apricots in the space where the bone has been removed. Tie the lamb joint neatly with string.

Heat oven to 350ºF, Gas Mark 4, 180ºC.

Put the meat on a rack in a roasting tin, place above the centre of the oven and cook allowing 25 minutes per 1lb (500g).

About an hour before the end of cooking time, place the whole unpeeled shallots around the joint in the tin.

Mix the mustard with the honey.

Thirty minutes before end of cooking time, lift the meat from the tin and pour off nearly all the fat. Replace the meat and spread the honey mixture over the surface. Return to oven to complete the cooking time.

Leave to stand for 20 minutes before serving with a little of the pan juices heated with stock.

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