• Serves: 5
  • Difficulty: Easy


  • 1.2kg half leg of lamb
  • 1 tbsp olive oil
  • Almond apricot Zhoug crust
  • 35g flaked almonds.
  • 50g dried apricots
  • Β½ lemon, zest
  • 1 tsp Zhoug paste.
  • 20g flat leaf parsley, roughly chopped.
  • 2 tbsp extra virgin olive oil

Looking for a beautiful seasonal dish to celebrate the coronation how about this juicy Coronation leg of lamb with a almond, apricot and zhoug crust.


  1. Preheat the oven to 180ΒΊc
  2. Rub the lamb with the olive oil and season.
  3. Place in a small roasting tin and cook for 30 minutes, until brown all over
  4. For the crust, almonds, apricots, lemon zest and parsley together in a small processor until roughly combined.
  5. Add the olive oil and pulse to a coarse paste. Season.
  6. Remove the lamb from the oven coat with Zhoug then pat the crust onto the skin. Return to the oven, lower the heat to 170ΒΊc, until cooked to your liking.
  7. Remove the lamb from the oven and transfer to a serving dish.
  8. Rest for 10-15 minutes before carving.

More from Daryll Young
View more recipes