About this recipe:A great alternative to the classic Sunday lunch or Christmas dinner. A leg of lamb is studded with cloves and roasted with seasoned apricot juice. The resulting lamb is amazingly tender and goes well with mash or roast potatoes.
1 (2.7kg) bone-in leg of lamb, trimmed
1 tablespoon whole cloves
350ml apricot juice
1 teaspoon salt
1 pinch black pepper
1/4 teaspoon soy sauce
4 slices lemon, for garnish
2 teaspoons cornflour
1 cube vegetable stock, crushed
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Using a sharp knife, cut through the narrow end of the lamb leg about 7.5cm from the end. Cut through the meat around the bone. Remove and discard this piece, leaving clean exposed bone. You may be able to have your butcher do this for you. Stick cloves into the lamb leg in an even pattern, then place into a shallow, metal roasting tin.
Roast in preheated oven for 2 hours, then drain off fat and drippings. Whisk together apricot juice, salt, pepper and soy sauce in a small bowl; pour over lamb leg. Return the lamb to the oven and roast until a meat thermometer inserted into the thickest part registers 71 degrees C for medium-well doneness, basting frequently. Top the roast with lemon slices and roast 5 minutes longer.
Remove the lamb to a serving plate and cover with foil. Allow to rest 10 to 15 minutes before slicing. Meanwhile, place the roasting tin on the hob over medium heat. Dissolve the cornflour in the water and pour into the roasting tin along with the stock cube. Cook and stir until the stock dissolves and the sauce thickens and clears, about 1 minute. Remove the cloves and lemon slices before slicing the lamb and serving with the sauce.
How to roast lamb
Watch our video to see how easy it is to roast lamb to perfection. Watch now!