Recipes
Peter Gordon's roast lamb with apricots & almonds
Check out the New Zealand chef's recipe for perfect pink lamb with gorgeous veg, fruit and nuts
Check out the New Zealand chef's recipe for perfect pink lamb with gorgeous veg, fruit and nuts
(11 votes)
Cook: 2 Hours 15 Mins
Serves: 8
Price: £2.78 per serving
Nutritional Information
Each 270g serving contains
Energy
2136kj
510kcal
2136kj
510kcal
26%
Fat
29.7g
29.7g
High
42%
42%
Saturates
6.8g
6.8g
Med
34%
34%
Sugars
6.2g
6.2g
Med
7%
7%
Salt
0.35g
0.35g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
791kj/189kcal
Typical energy values per 100g:
791kj/189kcal
Ingredients
2-2.5kg leg of New Zealand lamb
4 cloves garlic, peeled and sliced
10g rosemary, leaves chopped
10g thyme, leaves picked
2tbsp olive oil
4 heads of fennel, cut into 6 wedges each
300g pack Chantenay carrots
10 dried apricots, halved
60g walnut pieces
100g whole almonds
Method
1
Preheat the oven to 180C/Fan 160C/Gas 4.
2
Place the lamb in a roasting dish and make 12 cuts in the flesh with a small, thin knife.
3
Mix the garlic, rosemary, thyme and olive oil with black pepper and poke this into the cuts, rubbing the remainder over the leg.
4
Place in the oven and roast for 45 minutes. After 20 minutes, add 100ml water to the tray to prevent the garlic from burning.
5
Tip the fennel and carrots around the lamb and turn the meat over. Roast for 30 minutes.
6
Take the lamb from the dish. Add the apricots, walnuts and almonds to the other veg. Replace the lamb, turned over again, and return the dish to the oven.
7
For medium-cooked lamb (which is lovely for leg), cook for another 15-25 minutes depending on the size.
8
Remove the lamb from the roasting dish and sit on a plate loosely covered with foil and a tea towel. Rest in a warm place for at least 15 minutes.
9
Turn the oven off, but return the roasting dish to the oven to keep the vegetables warm.
10
Carve the lamb and serve with the roasted veg.
11
TIP: Lamb takes around 30 minutes per kilo, plus 15 minutes. Alternatively, insert a temperature probe halfway into the thickest part of the meat. It should read 50-55C. As the meat rests, the temperature should rise to 60C. Perfect pink roast lamb! If you like it a little more done, allow 35 minutes per kilo, plus 15 minutes, or a reading of 65C. Always rest before carving.