Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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
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
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.
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.
Typical values per serving when made using specific products in recipe
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
0 in trolley
Quantity of Duchy Organic British Lamb Half Leg in trolley 0