Rosemary Roasted Lamb With Apricot-Citrus Sauce

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.

Recipe by Canned Food Alliance




  • 5 pounds 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


  1. Heat the oven to 325°F.
  2. Place lamb in a roasting pan.
  3. Combine matzoh meal, 1 tablespoon rosemary, garlic, paprika, 1/2 teaspoon pepper and 1/4 teaspoon salt in a small bowl.
  4. Rub matzoh-herb mixture over lamb, then drizzle with olive oil.
  5. Roast lamb for 1 hour.
  6. Meanwhile, combine juices; pour over lamb then roast for an additional 1 1/2 hours, until tender.
  7. 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.
  8. Remove lamb from the roasting pan.
  9. Skim off and discard fat drippings from pan.
  10. Add apricots, Mandarin oranges, and remaining 1 tablespoon rosemary and 1/2 teaspoon pepper; heat through.