Apricot- and Rosemary-Marinated Leg of Lamb

Name: Apricot- and Rosemary-Marinated Leg of Lamb
Prep time: 10 h 30 min
Cook time: 10 h 30 min
Total time: 10 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 425 grams can apricot halves in light syrup, drained and syrup reserved; 1 teaspoon chopped fresh rosemary leaves; 8 small cloves garlic, cut lengthwise in half; 2 Tbsps honey; 2 kilograms bone-in leg of lamb; 4 rosemary sprigs, each about 4 inches long, cut into 4 pieces; 0 teaspoons salt; 59 milliliters olive or vegetable oil; 118 milliliters dry red wine or nonalcoholic red wine

Apricot- and Rosemary-Marinated Leg of Lamb is a gluten free and dairy free main course. One portion of this dish contains roughly 38g of protein, 15g of fat, and a total of 346 calories. This recipe serves 8. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up nonalcoholic wine, rosemary sprigs, honey, and a few other things to make it today. To use up the wine you could follow this main course with the Dessert Wine Gelees with Citrus Fruit as a dessert. From preparation to the plate, this recipe takes roughly 10 hours and 30 minutes.

Instructions

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.

Ingredients you will need

Rosemary

Garlic

Lamb

Equipment you will use

Knife

Place lamb in large resealable food-storage plastic bag or shallow glass or plastic dish.

Ingredients you will need

Lamb

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Apricot

Honey

Syrup

Lamb

Salt

Wine

Cooking Oil

Heat oven to 325F.

Equipment you will use

Oven

Remove lamb from marinade; reserve marinade.

Ingredients you will need

Marinade

Lamb

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.

Ingredients you will need

Bone

Lamb

Meat

Equipment you will use

Kitchen Thermometer

Roasting Pan

Bake uncovered about 2 hours, brushing once or twice with marinade, until thermometer reads 140F. Cover lamb loosely with foil and let stand 10 to 15 minutes or until thermometer reads 145F. (Temperature will continue to rise about 5, and lamb will be easier to carve.) Reserve 1/4 cup marinade; discard any remaining marinade.

Ingredients you will need

Marinade

Lamb

Equipment you will use

Kitchen Thermometer

Oven

Aluminum Foil

Garnish with additional apricot halves and fresh rosemary leaves if desired.

Ingredients you will need

Fresh Rosemary

Apricot

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.

Ingredients you will need

Apricot

Marinade

Rosemary

Honey

Equipment you will use

Food Processor