Apricots, known for their natural sweetness and slight tartness, have been a staple in South African cooking for generations. Their deep, caramelized flavour pairs beautifully with the tender, slow-roasted lamb, making every bite a perfect harmony of savory and sweet. This dish is a must-try for special occasions, family gatherings, or festive feasts.
Why Apricots Work with Lamb
Apricots are a versatile fruit that adds both natural sweetness and depth to savory dishes. Their high acidity cuts through the richness of meats like lamb, creating a perfect balance of flavours. In South African cuisine, apricots are often used in sauces, chutneys, and even meat marinades, bringing a delightful fruity contrast to traditional roasts. The dried apricots in this recipe soften beautifully, enhancing the texture of the sauce while intensifying the flavour.
For an authentic South African experience, serve this leg of lamb with roasted vegetables, creamy mashed potatoes, or a side of fragrant yellow rice. Enjoy this flavourful masterpiece at your next gathering!
South African Apricot-Glazed Leg of Lamb
Ingredients
For the Lamb:
- 2.5kg leg of lamb
- 2 tbsps olive oil
- 5 garlic cloves crushed
- sea salt to taste
- freshly ground black pepper to taste
- 125ml apricot sauce recipe below
For the Apricot Sauce:
- 1 small onion finely chopped
- 10ml olive oil
- 1 handful dried apricots finely chopped
- 2 tbsps apricot jam
- 2 tbsps honey
- 30ml white wine vinegar
- 100ml water
- salt and pepper to taste
- juice of 1 lemon
Instructions
- Prepare the Apricot Sauce:
- In a saucepan, heat 10 ml olive oil over medium heat. Add the finely chopped onion and sauté until translucent.
- Stir in the dried apricots, apricot jam, honey, white wine vinegar and water. Simmer gently for about 20 Minutes, stirring occasionally.
- Finish by adding the lemon juice, seasoning with salt and pepper to taste. Set aside.
Prepare the Leg of Lamb: Preheat your oven to 140°C (280°F).
- Trim off excess skin and fat from the lamb.
- Rub the lamb with olive oil and crushed garlic, then season generously with sea salt and black pepper.
- Coat the lamb with a layer of apricot sauce, ensuring even coverage.
- Place the lamb in a covered oven proof dish or wrap it thightly in aluminium foil and place on an oven tray.
- Slow roast in the preheated oven for 3 to 4 hours until tender.
- Remove the lamb from the oven and pour off any juices into the apricot sauce. Simmer for a few minutes, adjusting seasoning if necessary.
- Uncover the lamb and return it to the oven to roast for an additional 10-15 minutes at a higher temperature until golden brown.
- Let the meat rest for 10 minutes before carving. Serve warm with the apricot sauce drizzled over the top.