Peter-gordon-lamb

Peter Gordon’s roast lamb with apricots & almonds

Check out the New Zealand chef's recipe for perfect pink lamb with gorgeous veg, fruit and nuts

By , 27 March 2018

(4 votes)

Peter Gordon’s roast lamb with apricots & almonds
  • 2 Hours 15 Mins
  • Serves: 8
  • Price: £2.78 per serving
Nutritional Info
Each 270g serving contains
  • Energy

    2135KJ

    510KCAL

    26%
  • Fat

    29.7g

    high

    42%
  • Saturates

    6.8g

    high

    34%
  • Sugars

    6.2g

    low

    7%
  • Salt

    0.35g

    low

    6%
of your reference intake.
Typical energy values per 100g: 791kJ/189kcal.
Ingredients
  • 2-2.5kg leg of New Zealand lamb
  • 4 cloves garlic, peeled and sliced
  • 10g rosemary, leaves chopped
  • 10g thyme, leaves picked
  • 2tbsp olive oil
  • 4 heads of fennel, cut into 6 wedges each
  • 300g pack Chantenay carrots
  • 10 dried apricots, halved
  • 60g walnut pieces
  • 100g whole almonds
Method
  • Preheat the oven to 180C/Fan 160C/Gas 4.

  • Place the lamb in a roasting dish and make 12 cuts in the flesh with a small, thin knife.

  • Mix the garlic, rosemary, thyme and olive oil with black pepper and poke this into the cuts, rubbing the remainder over the leg.

  • Place in the oven and roast for 45 minutes. After 20 minutes, add 100ml water to the tray to prevent the garlic from burning.

  • Tip the fennel and carrots around the lamb and turn the meat over. Roast for 30 minutes.

  • Take the lamb from the dish. Add the apricots, walnuts and almonds to the other veg. Replace the lamb, turned over again, and return the dish to the oven.

  • For medium-cooked lamb (which is lovely for leg), cook for another 15-25 minutes depending on the size.

  • Remove the lamb from the roasting dish and sit on a plate loosely covered with foil and a tea towel. Rest in a warm place for at least 15 minutes.

  • Turn the oven off, but return the roasting dish to the oven to keep the vegetables warm.

  • Carve the lamb and serve with the roasted veg.

  • TIP: Lamb takes around 30 minutes per kilo, plus 15 minutes. Alternatively, insert a temperature probe halfway into the thickest part of the meat. It should read 50-55C. As the meat rests, the temperature should rise to 60C. Perfect pink roast lamb! If you like it a little more done, allow 35 minutes per kilo, plus 15 minutes, or a reading of 65C. Always rest before carving.