The Lifestyle Mar - Apr 2024

ROAST LEG
OF LAMB with
California Walnut
& Apricot Crust
Prep: 15 minutes
Cook: 2 hours plus resting
Serves 6
2kg whole leg of lamb
4 spring onions, roughly
chopped + 2 extra
2 sprigs rosemary, leaves only
100g California Walnuts + 25g
75g dried apricots + 25g
1 clove garlic
2 tbsp rapeseed oil + 1 tsp
50g fresh breadcrumbs
1 tsp white wine vinegar
1 sprig mint, leaves chopped
Preheat the oven to 180°C, gas
mark 4.
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.
COOK’S TIP
Prepare the lamb in advance
with the crust on and leave
out for 10-15 minutes before
cooking.
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