Recipe provided by | The Original Dish
Serves: 4
INGREDIENTS
1 (2 ½ pound) semi-boneless leg of lamb (aitchbone removed), fat trimmed
12 cloves garlic
2 tbsp dried rosemary
1 tsp fennel seeds
1 tsp ground coriander
1 lemon, zested and juiced
3 tbsp dijon mustard
2 tsp kosher salt
¼ cup olive oil
freshly cracked black pepper
¾ cup white wine vinegar
½ cup water
2 tbsp honey
2 tsp mustard seeds
1 cup (about ½ lb) diced dried apricots
DIRECTIONS
Place the leg of lamb onto a rack sitting on top of a sheet pan. Add the garlic, dried rosemary, fennel seeds, coriander, lemon zest and juice, 2 tablespoons of the dijon mustard, and salt to the bowl of a food processor. Pulse until well-combined. With the processor running, drizzle in the olive oil.
Evenly cover the leg of lamb with the mixture. Top with freshly cracked black pepper. Let sit for 30 minutes. Preheat the oven to 425°F.
Roast the lamb for 20 minutes. Lower the heat to 300° Continue to roast for another hour, or until the lamb reads an internal temperature of 130-135°F (for medium rare).
Meanwhile, combine the white wine vinegar, water, honey, mustard seeds, and remaining 1 tablespoon of dijon mustard to a small saucepan. Bring the mixture to a boil over medium-high heat, whisking together. Add the dried apricots. Lower the heat to medium-low and simmer for about 20-25 minutes, or until reduced and thickened. The apricots should be soft, and the liquid should be absorbed. Turn off the heat and reserve until serving.
Transfer the leg of lamb to a cutting board. Cover loosely with foil and allow to rest for 15 minutes.
Slice the meat and serve with the apricot chutney alongside.
