At Easter I got given a beautiful, succulent leg of lamb – thanks Hylda! It arrived “butterflied” – de-boned and opened out and weighed about 4lbs.
Seeking to experiment I par-roasted it – checking with a skewer that it was still pink within. Then I
1) painted the topside with Dijon mustard

2) spread soft white breadcrumbs over the mustard

3) studded the breadcrumb layer with dried apricots

4) pasted a layer of pesto on top of the crumbs

5) scattered slivered almonds on top
and returned to the oven only until the breadcrumbs browned.

I served it with a shallot, garlic, pan juices and red wine reduction, roasted Wexford Golden Wonder potatoes and red cabbage simmered in cumin, balsamic vinegar and honey.

Next day it was possibly even more delicious cold.