Apricot Clove Lamb

    2 hours 50 minutes

    Tired of lamb with mint sauce? This version uses apricot nectar and is absolutely divine. The sauce goes great with mashed potatoes.

    2 people made this

    Serves: 8 

    • 1 (3kg) bone-in leg of lamb, trimmed
    • 1 tablespoon whole cloves
    • 375ml apricot or peach nectar
    • 1 teaspoon salt
    • 1 pinch black pepper
    • 1/4 teaspoon soy sauce
    • 4 slices lemon, for garnish
    • 2 teaspoons cornflour
    • 1/2 cup (125ml) water
    • 1 vegetable stock cube, crushed

    Preparation:15min  ›  Cook:2hours35min  ›  Ready in:2hours50min 

    1. Preheat oven to 170 degrees C.
    2. Using a sharp knife cut through the narrow end of the lamb leg about 3 inches 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 pan.
    3. Bake in preheated oven for 2 hours then drain off fat and drippings. Whisk together apricot nectar, salt, pepper and soy sauce in a small bowl; pour over lamb leg. Return the lamb to the oven and bake until medium-well doneness, basting frequently. Top the roast with lemon slices and bake 5 minutes longer.
    4. Remove the lamb to a serving platter and cover with aluminium foil. Allow to rest 10 to 15 minutes before slicing. Meanwhile place the roasting pan on the stove over medium heat. Dissolve the cornflour in the water and pour into the roasting pan along with the stock cube. Cook and stir until the cube 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.

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    Reviews in English (2)


    very good  -  24 Dec 2009  (Review from Allrecipes USA and 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 USA and Canada)