A meal that truly celebrates spring flavours, this recipe combines an intricately spiced, succulent lamb leg with a refreshing walnut salsa.
Perfect for an Easter gathering, this meal is sure to please every appetite at the table.
30 ml (2 tbsp) Dijon mustard
2 cloves garlic, minced
15 ml (1 tbsp) olive oil
30 ml (2 tbsp) fresh rosemary, chopped
1 kg (2 lb) boneless leg of lamb
75 ml (1/3 cup) walnut oil
60 ml (4 tbsp) capers, rinsed and chopped
6 anchovy fillets, minced
125 ml (1/2 cup) chopped parsley
125 ml (1/2 cup) chopped fresh mint
15 ml (1 tbsp) green peppercorns in brine, drained and minced
Juice and zest of 1 lemon
250 ml (1 cup) walnut pieces, coarsely chopped
Heat oven to 190 C (375 F).
In a small bowl, stir together Dijon, garlic, olive oil and rosemary.
Place lamb in a roasting pan and rub marinade over entire surface of the lamb.
Roast lamb on the centre oven rack for 60 to 90 minutes or until internal temperature reaches 52 C (125 F) at the thickest point for medium rare. Roast longer for desired doneness.
Let lamb rest for 30 minutes before slicing.
Walnut Salsa: In a medium bowl, combine walnut oil, capers, anchovy fillets, parsley, mint, peppercorns, lemon juice and zest and walnut pieces; spoon over lamb slices.
Makes 4 to 6 servings.
Nutritional information per serving: 552 calories; 28 g protein; 47 g fat (11 g saturated fat); 6 g carbohydrate; 2 g fibre; 96 mg cholesterol; 544 mg sodium.
Source: California Walnuts, walnutinfo.com.