Peter Gordon’s roast lamb with apricots & almonds
- 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
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.