Roast Leg of Lamb with Apricots and Braised Leeks

A Sunday lunch classic, Pete Luckett adds a fruity touch to roast lamb, and spikes British leeks with perky red chillies
By Pete Luckett
Roast Leg of Lamb with Apricots and Braised Leeks
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: easy



  • 2.5 kg leg of lamb, boned
  • 450 g dried apricots, without stones
  • 9 cloves garlic, shredded
  • 5 sprigs rosemary
  • 100 ml vegetable oil

For the leeks

  • 4 large leeks, washed and trimmed
  • 50 ml olive oil
  • 4 shallots, peeled and roughly chopped
  • 500 ml chicken stock
  • 200 ml white wine
  • 2 red peppers, sliced
  • 1 red chillies, seeds removed, chopped
  • 1 pinches salt and black pepper


1. Preheat the oven to 220C/gas 8. Stuff the centre of the lamb leg (where the bone has been removed) with apricots. Using a sharp knife, make small slits all over the meat and insert the slivers of garlic and rosemary sprigs.

2. Pour the oil into a sturdy roasting tin, and heat in the oven. When it's really hot, put the lamb in the tin and roast for 15 minutes at 220C/gas 8 before turning the heat down to 190C/gas 5 and roasting for another 1-1/4 hours.

3. To make the braised leeks - preheat the oven to 180C/gas 4. Heat the olive oil in a saucepan, add the shallots and fry until they turn a rich golden brown. Pour in the chicken stock and white wine, bring to a boil and reduce to half the quantity.

4. Place the leeks in a casserole dish and pour over the reduced chicken stock. Scatter with the sliced peppers and chopped chilli. Season well, cover the dish and bake in a moderate oven for approximately 1 hour. Serve as an accompaniment to the roast lamb.

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