Home | food recipes cooking | Epicurien.be
Home - food recipes cooking
  French | Dutch   

Recipes foodIngredients food cookingSearch for recipesfood recipes cooking rss feed
wednesday 22 August 2018  
Home > Leg of Lamb with Apricots and Thyme recipes
01.01.2003 -main course - lamb

Leg of Lamb with Apricots and Thyme

« This is a delicious discovery that I first tried when eating with friends. It’s a tender, juicy leg of lamb flavored with a stuffing made from dried apricots, garlic and thyme. Simply succulent, and very easy to prepare! » 
Type main courseleg of lamblambapricots - thyme
Level of difficulty easy
Preparation time Preparation: 15 minutes – Cooking: about 1¼ hours
Send to a friend     Print     Send your comment


Serves 8


  • A leg of lamb, weighing about 4½ lb (2 kg)
  • 15 dried apricots
  • 1 bunch fresh thyme (without stems)
  • 1 garlic clove
  • 5 tbsp olive oil
  • Juice of half a lemon
  • Table salt
  • Freshly ground black pepper


  • A mortar and pestle


To make the apricot stuffing


  • Use the mortar and pestle to crush the thyme with the garlic and a teaspoon of table salt
  • Grind the mixture until you obtain a fine paste, and then add 1 tablespoon of olive oil and the juice of half a lemon
  • Chop the dried apricots finely, and then add them to the paste in the mortar
  • Crush, mix well and set aside

To prepare the leg of lamb


  • Preheat the oven to 400-450°F (200-225°C)
  • Use a large, sharp knife to score the skin of the lamb all over. Score marks should be about 1-1½″ (3-4 cm) apart and ½″ (1 cm) deep Make sure you don’t score the skin too deeply or the lamb will dry out during cooking
  • Use your hands to stuff each score with apricot stuffing, and also coat the skin with the leftover stuffing
  • Coat the leg with the rest of the olive oil, season all over with salt and pepper and put it in a deep, ovenproof dish
  • As soon as the oven is hot enough, roast the leg of lamb for 1-1½ hours, turning it in the dish after the first ½ hour of cooking.


  • Serve the leg of lamb as soon as it comes out of the oven, and carve it into slices just before you eat it.


I recommend that you serve a hot, garlicky gratin dauphinois with this leg of lamb, served in individual little gratin dishes.

Share this recipe
save to del.icio.us del.icio.us
digg this digg

See Also :
Apricot recipes  Apricot recipes
Lamb recipes  Lamb recipes
Leg of lamb recipes  Leg of lamb recipes
Main courses recipes  Main courses recipes
Main dishes recipes  Main dishes recipes
Thyme recipes  Thyme recipes
Copyrights Wonderweb 2004 - 2008 - top of page