Recipes

Roast Leg of Lamb with Walnut Apricot Crust

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Total Time

15 Mins

Serves

6

Serving Size

262 g

Prep Time	15 Mins
Cook Time	0 Mins
Total Time	15 Mins

INGREDIENTS

2 kg whole leg of lamb
4 spring onions roughly chopped + 2 extra
2 sprigs rosemary leaves only
100 g California Walnuts + 25g
75 g dried apricots + 25g
1 clove garlic
2 tbsp rapeseed oil + 1 tsp
50 g fresh breadcrumbs
1 tsp white wine vinegar
1 sprig mint leaves chopped

PREPARATION

Preheat the oven to 180oC.
Remove the lamb from the fridge, pat dry with kitchen paper and place in a large roasting tin. Make 6 x 6cm long deep slits in the meat and set aside.
Place 4 spring onions, rosemary, 100g walnuts, 75g apricots and garlic in a food processor with the 2 tbsp oil and blitz to a coarse crumb, mix into the breadcrumbs and season.
Press some of the crust mix into the slits of the lamb and press the remaining over the top of the joint. Roast for 1 hour then cover with foil and cook for a further hour to give medium rare. Remove from the oven and rest for 15 minutes still covered in foil before carving.
Meanwhile, mix the remaining sliced spring onions, chopped walnuts and diced apricots with 1 tsp oil, 1 tsp white wine vinegar and mint. Serve with the leg of lamb.

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