Roasted Lamb with California Walnut Salsa
Description
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.
Ingredients
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
PREPARATION
For The Lamb:
- Preheat oven to 375°F.
- In a small bowl, add Dijon, garlic, olive oil and rosemary; stir to combine.
- Place lamb into a roasting pan and rub the marinade over the entire surface of the lamb.
- 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.
- Allow the lamb roast to rest for 30 minutes before slicing.
For The Walnut Salsa:
- 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.
NUTRITION
- Calories: 560 cal
- Total Fat: 38 g
- Polyunsaturated Fat: 18 g
- Cholesterol: 135 mg
- Sodium: 550 mg
- Carbohydrates: 6 g
- Dietary Fiber: 2 g
- Protein: 47 g