Apricot-and-harissa-crusted lamb

Apricot-and-harissa-crusted lamb

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  • 10-12
  • Easy
  • Dairy free wheat and gluten free
  • 15 minutes, plus marinating time
  • 3 hours
  • Creation Syrah Grenache

“This is my new favourite way to roast lamb. The meat ends up so tender and juicy, with the bone easily sliding out to be removed.”- Clement Pedro


  • For the marinade:
  • 250 g Woolworths dried royal apricots, roughly chopped
  • 2 x 140 g jars Woolworths apricot harissa antipasti
  • ¼ cup white wine or white spirit vinegar
  • 6 garlic cloves, grated
  • For the lamb:
  • 2 kg free-range leg of lamb
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. To make the marinade, place the apricots in a bowl and pour in just enough boiling water to cover them. Allow to stand for 5 minutes, then add the harissa, vinegar and garlic and mix.

2. Score the lamb with a sharp knife, cutting into the meat so that the marinade penetrates. Season generously, then rub the marinade into the lamb, setting aside any leftover marinade. Marinate overnight, or for at least an hour.

3. Arrange sheets of baking paper onto your work surface, overlapping them to hold the lamb and its marinade.

4. Gently place the lamb onto the baking paper. Pour over the reserved marinade, then fold over the baking paper and secure with butcher’s twine. Add a second layer of baking paper if necessary. Set aside the lamb and preheat the oven to 160°C.

5. Place the lamb on a roasting tray and roast for 3 hours. Remove from the oven and allow to rest in the paper for 1 hour.

6. Remove the string and paper. The lamb will be extremely tender and easily pulled apart, even using a spoon.

Cook's note: Don’t skip resting the lamb before serving it. This is just as important as roasting, as it allows all the juices to redistribute in the meat instead of running out onto your carving board.

HAVE LEFTOVERS? Make thick-crust lamb pizza. Find the recipe here. 

Find more Christmas recipes

Photographs: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistant: Ellah Maepa

Clement Pedro Recipe by: Clement Pedro
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Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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