A leg of lamb, encrusted in a golden seed and nut mix, is being carved on a dinner table. It sits amongst a cacophony of herbs and magnolia leaves.

Celebration Nut Roast Lamb

Serves 8-10

This is my take on a Celebration Roast. Not only will it visually wow guests when it emerges from the oven, but the texture and succulent flavours of the mustard, seed & nut dressed lamb will have tastebuds salivating. A surprising bonus: it may look fancy, but it's actually very easy to put together. A very worthy centrepiece for Sunday roast.  


  • 2-3kg leg of lamb
  • Dash of neutral oil
  • Flaky salt and black pepper
  • 4 tbsp prepared mustard, dijon or walnut flavoured
  • 1 cup of the Umami Larder Silk Road Seeds & Nuts, pulsed to a crumb
The celebration nut roast being carved.


Preheat the oven 230C.

Score the leg of lamb across the top layer of fat using a sharp knife. Rub the oil over the joint and then season liberally with salt and pepper.  

Place the lamb into a roasting dish then into a hot oven for 20-25 minutes or until the skin has started to turn golden brown and fat has begun to render. 

Reduce the temperature to 200C and add a cup of boiling water to the roasting dish, continue to cook for 1 hour. This liquid will combined with the meat juices will be the base of your gravy.

While the lamb is cooking, put 1-2 cups of Umami Larder Silk Road Seeds & Nuts into a food processor and pulse until it has become a crumb. Be careful not to over process - the texture should be that of a crumb not a powder.

Remove the lamb from the oven, wrap in foil and rest for 15-20 minutes. Drain the resting juices from the roasting dish into a pot to use for the base of your gravy.

Generously spread the mustard over the golden skin of the lamb, then firmly pack on the Silk Road Seed & Nut Crumb, gently pressing down with your fingertips, adhering to the mustard. Return to the oven for 15 minutes at 160C. Note: if the oven is too hot, the seed and nut crumb may burn. Keep a watchful eye.

While the lamb finishes, add another cup of water to your saucepan of meat juices and bring to a boil. In a cup, add 2-3 heaped tsp of cornflour and small amount of water until incorporated. Slowly add your cornflour mix into the saucepan and whisk continuously until the gravy thickens. This may take a few minutes. Season to taste and remove from heat. 

Remove the leg of lamb to a serving board for carving, keeping the mustard and crumb intact. Accompany with the gravy and a hearty dollop of mint jelly. 

Enjoy with family and friends, even our lovable four-legged ones. 

A plated roast on a set table.
A dog looking up at the camera.
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