If you’re looking for an easy and delicious way to prepare your Easter lamb this year, check out this recipe and roasting instructions from Chef Jamey. The dry rub blend is the perfect match for the natural flavor of the meat, and the sweetness of the Apricot Jam on the side ties everything together. Make your own rub and jam, or pick them up at Ted’s – we’ll have both available later this month.
A word about choosing lamb: We carry all-natural lamb from Colorado, because it offers the best flavor and texture we can find. Leg of lamb is easy to cook if you follow simple directions. You can choose a bone-in or boneless cut for the recipe below. Cooking any meat with the bone adds flavor, but it can make it trickier to cook to an even temperature, and to carve and serve. Boneless cuts cook more evenly, and are easy to slice and serve. We recommend about a pound of lamb per person for a healthy-sized portion.
Dry Rub Ingredients:
4 Tbs. smoked paprika
2 Tbs. sumac
2 Tbs. ground coriander
5 Tbs. kosher salt
4 Tbs. cracked black peppercorn
3 tsp. sugar
1 whole orange – zested & dried
Apricot Jam Ingredients:
1 cup dry white wine
3 cups chopped dry apricots – packed
3 lemons – cut into supremes
1/2 cup white balsamic vinegar
2 Tbs. sugar
1 tsp. kosher salt
1 cup purified water
Combine all ingredients in a heavy sauce pan. Cook on low heat for 1 1/2 hours, stirring occasionally. Allow to cool before serving.
For Lamb (serves 4 people):
Bring a 4-lb. leg of lamb to room temperature. Preheat oven to 275°. Combine ingredients for Dry Rub in a small bowl. Rub lamb on all sides with spice mix. Place on a roasting rack and pan and cook at 275. After one hour, check temperature with a meat thermometer – the internal temperature should 128°-130° for medium rare. Adjust cooking time accordingly. The amount of time required will depend on whether or not your lamb includes the bone and the calibration of your oven.
Remove from oven and let rest 15 minutes before carving and serving. Serve with apricot jam on the side.