Roast Leg of Lamb with Walnut Apricot Crust

Roast Leg of Lamb with Walnut Apricot Crust

Course dinner, Main Course
Keyword apricot, Easter, Lamb
Prep Time 15 minutes
Servings 6 people
Calories 726kcal


  • 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


  • Preheat the oven to 180oC, 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.


Serving: 262g | Calories: 726kcal | Carbohydrates: 12g | Protein: 62g | Fat: 47g | Saturated Fat: 14g | Fibre: 3.3g | Sugar: 7.9g


Cook’s tip
Prepare the lamb in advance with the crust on and leave out for 10-15 minutes before cooking.
0.43g salt per serving
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