Roasted Lamb with California Walnut Salsa


A meal that truly celebrates spring flavors, 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 in the family.

Total Time
2 Hrs, 10 Mins

Total Time

Prep Time
10 Mins
Cook Time
2 Hrs
Total Time
2 Hrs, 10 Mins


560 cal
Total Fat
38 g
Polyunsaturated Fat
18 g
135 mg
550 mg
6 g
Dietary Fiber
2 g
47 g


For the Lamb:

  • 2 tablespoons Dijon mustard
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 tablespoons rosemary, chopped
  • 2 pound leg of lamb, boneless

For the Walnut Salsa:

  • 1/3 cup walnut oil
  • 4 tablespoons capers, rinsed and chopped
  • 6 anchovy fillets, minced
  • 1/2 cup parsley, chopped
  • 1/2 cup fresh mint, chopped
  • 1 tablespoon green peppercorns in brine, drained and minced
  • 1 lemon, juice and zest
  • 1 cup California walnut pieces, coarsely chopped


For The Lamb:

  1. Preheat oven to 375°F.
  2. In a small bowl, add Dijon, garlic, olive oil and rosemary; stir to combine.
  3. Place lamb into a roasting pan and rub the marinade over the entire surface of the lamb.
  4. Roast lamb in the center oven rack for 60 to 90 minutes or until internal temperature reaches 125°F at the thickest point for medium rare. Roast longer for desired doneness.
  5. Allow the lamb roast to rest for 30 minutes before slicing.

For The Walnut Salsa:

  1. For the salsa, combine walnut oil, capers, anchovy fillets, parsley, mint, peppercorns, lemon juice and lemon zest, and walnut pieces in a medium sized bowl and spoon over lamb slices.