Roasted Lamb with California Walnut Salsa

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings 6


For the Lamb:

  • 2 tbsp Dijon mustard
  • 2 garlic cloves minced
  • 1 tbsp olive oil
  • 2 tbsp chopped fresh rosemary
  • 900 g boneless leg of lamb

For the California Walnut Salsa:

  • 75 ml walnut oil
  • 4 tbsp capers rinsed and chopped
  • 6 anchovy fillets minced
  • 10 g fresh parsley chopped
  • 10 g fresh mint chopped
  • 1 tbsp green peppercorns in brine drained and minced
  • Zest and juice of 1 lemon
  • 125 g California Walnut pieces coarsely chopped


  • Preheat the oven to 190°C/gas mark 5.
  • In a small bowl, add Dijon, garlic, olive oil and rosemary; stir to combine.
  • Place the lamb in a roasting tin and rub the marinade over the entire surface of the lamb.
  • Roast the lamb on the centre oven shelf for 1-1½ hours, or until the internal temperature reaches 52°C, at the thickest point, for medium rare. Roast longer for desired doneness.
  • Allow the lamb roast to rest for 30 minutes before slicing.
  • For the California Walnut salsa, combine the walnut oil, capers, anchovy fillets, parsley, mint, peppercorns, lemon zest and juice and Californian walnut pieces in a medium sized bowl and spoon over the lamb slices.
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