Apricot and lamb are a fantastic flavour pairing and work beautifully in this slow roasted lamb shoulder dish. The result is a melt in the mouth texture with a fruity edge, perfect for a fancy Sunday roast dinner with friends and family.
1 person made this
2kg lamb shoulder
3 tablespoons olive oil
2 sprigs fresh rosemary
250ml white wine
6 tablespoons apricot jam
salt and pepper, to taste
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Method Prep:20min › Cook:4hr › Ready in:4hr20min
Remove the lamb from the fridge and bring up to room temperature.
Preheat the oven to 120 C / Gas 1/2.
Score the meat and rub generously with olive oil, rosemary and seasoning. Place the lamb in a roasting tin then pour the wine around the lamb. Cover with tin foil, making a tent.
Roast in the preheated oven for 3 hours. Remove from the heat and discard the foil. Spread the jam evenly over the joint and return to the oven for 30 to 40 minutes until sticky and the lamb is tender. Remove from the oven and allow to rest for 20 minutes before serving.