Roast Leg of Lamb with Walnut Apricot Crust

Preheat the oven to 180oC, gas mark 4.

Remove the lamb from the fridge, pat dry with kitchen paper and place in a large roasting tin. Make 6 x 6cm long deep slits in the meat and set aside.

Place 4 spring onions, rosemary, 100g walnuts, 75g apricots and garlic in a food processor with the 2 tbsp oil and blitz to a coarse crumb, mix into the breadcrumbs and season.

Press some of the crust mix into the slits of the lamb and press the remaining over the top of the joint. Roast for 1 hour then cover with foil and cook for a further hour to give medium rare. Remove from the oven and rest for 15 minutes still covered in foil before carving.

Meanwhile, mix the remaining sliced spring onions, chopped walnuts and diced apricots with 1 tsp oil, 1 tsp white wine vinegar and mint. Serve with the leg of lamb.