Roasted Lamb with California Walnut Salsa
2 tbsp Dijon mustard (30 mL)
2 garlic cloves, minced
1 tbsp olive oil (15 mL)
2 tbsp rosemary, chopped (30 mL)
2 lbs leg of lamb, boneless (1 kg)
1/3 cup walnut oil (75 mL)
4 tbsp capers, rinsed and chopped (60 mL)
6 anchovy fillets, minced
1/2 cup parsley, chopped (125 mL)
1/2 cup fresh mint, chopped (125 mL)
1 tbsp green peppercorns in brine, drained and minced (15 mL)
1 lemon, juice and zest
1 cup California walnut pieces, coarsely chopped (250 mL)
Preheat oven to 375°F (190°C).
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 centre oven rack for 60 to 90 minutes or until internal temperature reaches 125°F (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 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.
Makes 4-6 servings.
PER SERVING: about 552 cal, 28 g pro, 47 g fat (11 g sat. fat), 6 g carb, 2 g fibre, 96 mg chol, 544 mg sodium. %RDI: 6% calcium, 30% iron, 4% vit A, 20% vit C.
Recipe courtesy of the California Walnut Commission. For more recipe ideas and information about the health benefits of walnuts, visit www.walnutinfo.com.
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