Clove Roasted Leg of Lamb

    2 hours 50 min

    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.

    4 people made this

    Serves: 8 

    • 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
    • 125ml water
    • 1 cube vegetable stock, crushed

    Prep:15min  ›  Cook:2hr35min  ›  Ready in:2hr50min 

    1. Preheat oven to 170 C / Gas 3.
    2. 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.
    3. 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.
    4. 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!

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    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    very good  -  24 Dec 2009  (Review from Allrecipes US | Canada)


    Good combination of flavors but don't cook your lamb to 160 degrees unless you like your lamb well done, cook until instant read thermometer reads 130-135 for med rare lamb like it is supposed to be. Be sure to let rest 20mins before slicing to let juices redistribute back into meat.  -  21 Dec 2011  (Review from Allrecipes US | Canada)