It’s no secret that I love pairing meat with fruit sauces, and this is no exception. Too often people shy away from pairing sweet and savoury in a main meal, keeping the former for the after-dinner treats. A true shame. This particular dish, inspired by Moroccan flavours found in tagines, partners hearty lamb with the bolder flavours of Apricot and pomegranate.
Lamb legs are a fantastic speedy roast, as they only take around 1 hour per kilo, which is more than enough to feed four. The glaze here also doubles up as a delicious serving sauce. Really, it’s pretty impossible to mess this one up.
- Lamb Leg
- Apricots (canned are fine, around 300g)
- Ginger (around tsp ground)
- Herbs – rosemary or mint work nicely
- Pomegranate seeds (optional, for serving)
- Preheat your oven to 200C
- Rub your lamb with some salt, pepper, herbs and oil and place in the oven, covered, for around 30 minutes.
- Meanwhile, combine some apricots, a few tablespoons of honey, the ginger and a splash of liquid (water/juice etc) in a blender. Blitz thoroughly, transfer to a saucepan and heat gently.
- Remove the cover from the lamb, cover with half of the glaze and return to the oven. Keep the rest of the glaze on a low heat – it’ll make a nice finishing sauce for the meat.
- Every 10-15 minutes, remove the lamb and add a few more spoonfuls of glaze.
- After the lamb is thoroughly cooked (around 6 minutes per 100g for medium, add an extra 20 minutes cooking time for well) remove from the oven and allow to rest for 10-15 minutes before serving
Slice and drizzle over a little of the leftover apricot sauce. I served with some Moroccan inspired red-pepper couscous and some steamed greens.