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Roast lamb with pistachio, apricot and lemon crust
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1.8-2kg leg Waitrose New Zealand leg of lamb (bone-in)
3 cloves garlic, sliced
1 tbsp olive oil
50g soft (dried) apricots
4 tbsp freshly grated Parigiano Reggiano
Grated zest and juice of 1/2 lemon
500g tub Waitrose lamb gravy
2 x 170g pack Waitrose sliced runner beans, to serve
1. Preheat the oven to 200°C, gas mark 6. Place the lamb in a roasting tin and pierce all over with a small sharp knife. Insert slivers of garlic into the piercings. Rub the skin with the olive oil and season. Roast in the oven for 30 minutes, then reduce the temperature to 180°C, gas mark 4, for a further hour.
2. While the lamb is cooking, whizz the apricots and pistachios together in a blender or processor until finely chopped. Stir in the cheese, lemon zest and juice, and season. Remove the lamb from the oven and press the apricot mixture over the surface of the lamb. Baste with the tin juices and return to the oven for 15 minutes until the crust is golden brown.
3. Remove the lamb from the oven and transfer to a warm platter. Leave to rest for 10 minutes. Add the lamb gravy to the tin juices and bring to simmering point on the hob. Slice and serve the lamb with the gravy and steamed runner beans.
Choose an elegant Chianti with a soft velvety texture and a refreshing enough character to balance the crust: Waitrose Chianti Classico, Barone Ricasoli, Tuscany, Italy.
Typical values per serving:
Phillip Schofield's perfect match: The interesting mix of sharp and rich flavours in the pasta go brilliantly well with the velvety fruitiness of Terra Viva Organic Merlot IGT Delle Venezie. This wine is a real find.A warming juicy red would be ideal here: Valdivieso Winemaker Reserva Malbec 2010 Central Valley, Chile.
This recipe was first published in Thu Mar 01 14:03:00 GMT 2012.