APRICOT- AND ROSEMARY-MARINATED LEG OF LAMB
Steps:
- 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. Place lamb in large resealable food-storage plastic bag or shallow glass or plastic dish. 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. Heat oven to 325ºF. Remove lamb from marinade; reserve marinade. 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. Bake uncovered about 2 hours, brushing once or twice with marinade, until thermometer reads 140°F. Cover lamb loosely with foil and let stand 10 to 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and lamb will be easier to carve.) Reserve 1/4 cup marinade; discard any remaining marinade. Garnish with additional apricot halves and fresh rosemary leaves if desired. 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. Heat to boiling. Boil 1 to 2 minutes, stirring occasionally. Serve sauce with lamb.
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Faheem Ali Laghari
[email protected]This recipe is a waste of time and money. The lamb was tough and the marinade was flavorless.
ifraj ifraj
[email protected]I would not recommend this recipe. The lamb was dry and the marinade was too salty.
Cabdikhadar Kooshin
[email protected]This lamb was tough and chewy. I followed the recipe exactly, but something went wrong.
19AI_9009_ Faria Afroj
[email protected]I found this recipe to be a bit bland. The marinade didn't add much flavor to the lamb.
Muhammad Hunain
[email protected]This lamb was a bit dry for my taste, but the marinade was delicious.
Mansaa poudel
[email protected]I wasn't sure how the apricot and rosemary would taste together, but I was pleasantly surprised. The flavors were perfect together.
JaBroNi DanGer
[email protected]This recipe is a bit pricey, but it's worth every penny. The lamb was cooked to perfection and the marinade was to die for.
Shimon Hasan
[email protected]This lamb was amazing! It was so tender and juicy, and the marinade gave it a wonderful flavor.
Ariel Daniel
[email protected]I've never made lamb before, but this recipe made it easy. The lamb was cooked perfectly and the marinade was delicious.
Binod Chaudhary
[email protected]This lamb was delicious! The marinade was perfect and the lamb was cooked to perfection.
Hami Kimou
[email protected]I made this lamb for a special occasion and it was a huge hit. Everyone raved about how tender and flavorful it was.
Naigaga Sumin
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The lamb was fall-off-the-bone tender and the marinade gave it a wonderful flavor.
Mxhaitzaa Fn
[email protected]I'm not a huge fan of lamb, but this recipe changed my mind. The marinade made the lamb so tender and flavorful.
Itz Milan
[email protected]This lamb was amazing! The marinade was easy to make and the lamb was cooked to perfection.
Pakiza Kumari
[email protected]I was a bit skeptical about the apricot and rosemary combination, but I was pleasantly surprised. The flavors worked really well together and the lamb was delicious.
Kushal Lamgadey
[email protected]I've made this lamb several times now and it's always a crowd-pleaser. The marinade is so flavorful and the lamb is always cooked perfectly.
Abusayd Miya
[email protected]This recipe is a keeper! The lamb was cooked to perfection and the marinade was divine.
Mark Grayson
[email protected]I made this lamb for Easter dinner and it was a huge success. The meat was so tender and juicy, and the marinade added a wonderful flavor.
Raj Rabbie
[email protected]This apricot and rosemary marinated leg of lamb was a hit at my dinner party! The lamb was tender and flavorful, and the marinade gave it a delicious sweet and savory crust.