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Apricot and thyme roast lamb

  • 15 minutes
  • 45 minutes
  • 4-5
Apricot and thyme roast lamb


  • 1 onion, peeled and finely sliced
  • 12-16 New Zealand dried apricot halves
  • a good handful of fresh thyme, chopped
  • 2 lamb topsides or silversides
  • ¼ cup sweet sherry or beef stock
  • 2-4 tablespoons flavoursome honey (we used rewarewa)


  1. Place a large piece of foil on a baking tray and arrange the onion, apricot halves and thyme in the centre.
  2. Sit the lamb topsides on top and drizzle each with the sherry or beef stock. Season well with salt and pepper and dot the lamb with the honey. Loosely pull up the sides of the foil and squeeze together.
  3. Cook at 200ºC for 15 minutes. Undo the foil so that the lamb will brown and cook for a further 20-25 minutes. Stand for 5 minutes before carving.
  4. Slice and serve with a few of the apricots, some of the onion and a little of the cooking juices.

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