Pistachio & apricot crusted lamb

Name: Pistachio & apricot crusted lamb
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6
Ingredients: 1.2 kg British lamb half leg; 1 tbsp olive oil; 75 ml white wine; 100 ml chicken stock; Peas or seasonal greens, to serve

A big joint of meat is a luxury that can still be enjoyed for smaller numbers – just use any leftovers for easy meals over the next week.

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Serves6
CourseMain meal
Prepare15 mins
Cook1 hr 30 mins
Total time1 hr 55 mins
Plusresting

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Ingredients

1.2kg British lamb half leg
1 tbsp olive oil
75ml white wine
100ml chicken stock
Peas or seasonal greens, to serve

For the pistachio apricot crust

35g unsalted pistachio kernels
5 soft apricots
½ unwaxed lemon, zest
½ tsp Cooks’ Ingredients Harissa Paste
½ x 25g pack flat leaf parsley, roughly chopped
2 tbsp extra virgin olive oil

Method

Preheat the oven to 200ºC, gas mark 6. Rub the lamb with the olive oil and season. Place in a small roasting tin and cook for 25 minutes, until brown all over
For the crust, whizz the pistachios, apricots, lemon zest, harissa and parsley together in a small processor until roughly combined. Add the olive oil and pulse to a coarse paste. Season. Remove the lamb from the oven and pat the crust onto the skin. Return to the oven, lower the heat to 180ºC, gas mark 4 and cook for 25 minutes per 500g for medium, or 30 minutes per 500g for well done. If the crust starts to catch before the meat is ready, cover loosely with foil.
Remove the lamb from the oven and transfer to a serving dish. Rest for 10-15 minutes before carving. Add the wine and stock to the roasting tin, bring to the boil and simmer on the hob to reduce a little for a gravy. Move to a warmed jug – pass it through a sieve, if you like. Check the seasoning. Serve the lamb in slices.

Cook’s tip

The classic shepherd’s pie is good when made with Sunday roast leftovers. Make the meat go further by adding lots of vegetables to the base – carrots, leeks, celery, onions – some cooked lentils or cannellini beans, and add a Moroccan twist with a teaspoon of Cooks’ Ingredients Ras el Hanout. Top with a root mash (add any of leftover root & leek bake if you have some), then scatter with some grated cheese and bake until golden and bubbling.

Try leftover lamb sliced in warm wraps with a spoonful of houmous, griddled peppers and shredded leaves.

For an easy salad that’s perfect for a packed lunch, shred the lamb and add to a mix of cooked green lentils, peas, chopped mint, and salad onion. Add a few toasted pine nuts and a yogurt and lemon dressing flavoured with cumin.