Marinated lamb leg, romanesco & pickled walnuts recipe | Good Food
An impressive winter main course with tender lamb and seasonal veg. If you can’t find romanesco, use two large cauliflowers instead to make the 'couscous'
Ingredients
- 1.2kg lamb rump or boneless leg, portioned into equal pieces
- 500g live natural yogurt
- small pack rosemary leaves and stalks separated
- 2 whole romanesco leaves removed
- 3 tbsp vegetable oil
- 7 pickled walnuts 4 finely chopped and 3 halved for serving, plus 1 tbsp pickling liquid
- 60ml olive oil
- 500ml fresh lamb stock
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