Roasted Leg of Lamb with Apricot Chutney
simple roasted leg of lamb with a dijon-rosemary crust, served with a sweet apricot chutney
servings: 4
Ingredients
Scale
- 1 (2 ½ pound) semi-boneless leg of lamb (aitchbone removed), fat trimmed
- 12 cloves garlic
- 2 tbsp dried rosemary
- 1 tsp fennel seeds
- 1 tsp ground coriander
- 1 lemon, zested and juiced
- 3 tbsp dijon mustard
- 2 tsp kosher salt
- ¼ cup olive oil
- freshly cracked black pepper
- ¾ cup white wine vinegar
- ½ cup water
- 2 tbsp honey
- 2 tsp mustard seeds
- 1 cup (about ½ lb) diced dried apricots
Instructions
- Place the leg of lamb onto a rack sitting on top of a sheet pan. Add the garlic, dried rosemary, fennel seeds, coriander, lemon zest and juice, 2 tablespoons of the dijon mustard, and salt to the bowl of a food processor. Pulse until well-combined. With the processor running, drizzle in the olive oil.
- Evenly cover the leg of lamb with the mixture. Top with freshly cracked black pepper. Let sit for 30 minutes. Preheat the oven to 425°F.
- Roast the lamb for 20 minutes. Lower the heat to 300° Continue to roast for another hour, or until the lamb reads an internal temperature of 130-135°F (for medium rare).
- Meanwhile, combine the white wine vinegar, water, honey, mustard seeds, and remaining 1 tablespoon of dijon mustard to a small saucepan. Bring the mixture to a boil over medium-high heat, whisking together. Add the dried apricots. Lower the heat to medium-low and simmer for about 20-25 minutes, or until reduced and thickened. The apricots should be soft, and the liquid should be absorbed. Turn off the heat and reserve until serving.
- Transfer the leg of lamb to a cutting board. Cover loosely with foil and allow to rest for 15 minutes.
- Slice the meat and serve with the apricot chutney alongside.
Notes
Please note, the USDA recommends cooking lamb to an internal temperature of 145F with at least a 3 minute rest. I cook my lamb more on the medium-rare side.