More Great Recipes: North American

Rosemary Roasted Lamb with Apricot-Citrus Sauce

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Member since 2009

Serves 12 | Prep Time 15 min. | Cook Time 2 1/2 hrs.


5 pounds lean lamb roast, 1/8-inch trim*
1/4 cup matzoh meal, optional**
2 tablespoons chopped, fresh rosemary or 2 teaspoons dried rosemary, divided
1 garlic clove, chopped
1 teaspoon paprika
1 teaspoon black pepper, divided
1/4 teaspoon salt
2 tablespoons olive oil
1 can (15 ounces) apricots in juice, drained, juice reserved
1 can (11 ounces) Mandarin oranges in juice, drained, juice reserved

Heat the oven to 325°F. Place lamb in a roasting pan. Combine matzoh meal, 1 tablespoon rosemary, garlic, paprika, 1/2 teaspoon pepper and 1/4 teaspoon salt in a small bowl. Rub matzoh-herb mixture over lamb, then drizzle with olive oil. Roast lamb for 1 hour.

Meanwhile, combine fruit juices; pour over lamb then roast for an additional 1 1/2 hours, until tender. To check for doneness, insert a meat thermometer in the thickest part of the muscle, being careful not to let the thermometer rest against a bone; roast until lamb reaches an internal temperature of 160°F.

Remove lamb from the roasting pan. Skim off and discard fat drippings from pan. Add apricots, Mandarin oranges, and remaining 1 tablespoon rosemary and 1/2 teaspoon pepper; heat through.

Nutritional Information Per Serving: Calories 310; Total fat 13g; Saturated fat 4.5g***; Cholesterol 120mg; Sodium 200mg; Total carbohydrate 7g; Fiber 1g; Protein 39g; Vitamin A 20%DV*; Vitamin C 20%DV; Calcium 2%DV; Iron 20%DV

*Daily Value

*Nutritional information for this recipe based on leg of lamb. For a Kosher meal, you may prefer a shoulder cut.

**Major supermarkets carry matzoh meal. At times other than Passover, breadcrumbs can be substituted for matzoh.

***Fat content does not reflect fat removed after skimming pan juices.

Pairs Well With


Fit in nutrient-rich, canned fruit into this traditional main dish, lamb is infused with rosemary and garlic and served with a zesty, sweet apricot-Mandarin orange sauce.

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