Half Leg of Lamb with an Apricot and Thyme Crust recipe
ingredients
60 g white breadcrumbs
2 tsps dried thyme
2 tsps flat leaf parsley, finely chopped
3/4 cup (150 g) ready to eat apricots, roughly chopped
salt and freshly ground black pepper
3/4 stick (6 Tbsp) 75 g butter
1 onion, finely chopped
1/2 leg New Zealand lamb, defrosted
4 medium onions, unpeeled
2 tsps dried thyme
2 tsps flat leaf parsley, finely chopped
3/4 cup (150 g) ready to eat apricots, roughly chopped
salt and freshly ground black pepper
3/4 stick (6 Tbsp) 75 g butter
1 onion, finely chopped
1/2 leg New Zealand lamb, defrosted
4 medium onions, unpeeled
method
1. Preheat the oven to 160°C, 325°F, Gas Mark 3.
2. Combine the breadcrumbs, thyme, parsley and apricots in a bowl add seasoning to taste.
3. Melt the butter in a pan and add the chopped onion, cook until soft, then add the apricot mixture.
4. Stir to combine and remove from the heat.
5. Seal the lamb in a roasting pan and add the onions transfer to the oven and roast for one hour.
6. Remove the meat from the oven and press the crust mix all over the lamb.
7. Return to the oven for a further 1/2 hour.
8. Allow to rest for 15 - 20 minutes before carving.
9. Ideal served with roast potatoes and green vegetables
2. Combine the breadcrumbs, thyme, parsley and apricots in a bowl add seasoning to taste.
3. Melt the butter in a pan and add the chopped onion, cook until soft, then add the apricot mixture.
4. Stir to combine and remove from the heat.
5. Seal the lamb in a roasting pan and add the onions transfer to the oven and roast for one hour.
6. Remove the meat from the oven and press the crust mix all over the lamb.
7. Return to the oven for a further 1/2 hour.
8. Allow to rest for 15 - 20 minutes before carving.
9. Ideal served with roast potatoes and green vegetables
serving amount
serves 6
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