Spring is the perfect time to celebrate fresh, seasonal produce, and nothing captures the essence of British springtime quite like succulent spring lamb. With its delicate flavour and tender texture, lamb is a favourite for Easter feasts and weekend roasts. But today, we’re giving it a bold, Georgian-inspired twist with Red Walnut Adjika—a rich, spicy, and nutty paste that takes this dish to a whole new level.
In Georgian cuisine, meat and adjika are inseparable—whether it's rubbed into grilled meats, stirred into stews, or used as a dipping sauce. This spiced lamb dish celebrates the vibrant flavours of Georgia, while staying true to the freshness of British spring lamb.
Spring Lamb with Red Walnut Adjika Glaze
This recipe combines the sweet and slightly nutty taste of lamb with the fiery depth of adjika. The Red Walnut Adjika provides an earthy heat, beautifully balanced with honey, lemon, and fragrant herbs.
Ingredients:
1 whole leg of spring lamb (or lamb shoulder)
2 tbsp Red Walnut Adjika
3 tbsp olive oil
2 tbsp honey
1 tbsp lemon juice
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
Instructions:
Prepare the marinade – In a bowl, mix Red Walnut Adjika, olive oil, honey, lemon juice,rosemary, thyme.
Marinate the lamb – Rub the marinade all over the lamb and let it sit for at least 2 hours (preferably overnight).
Roast the lamb – Preheat the oven to 180°C. Place the lamb in a roasting tin and roast for 1.5–2 hours, basting occasionally.
Rest and serve – Let the lamb rest for 15 minutes, then carve and serve with roast potatoes and a fresh spring salad.
This Georgian-inspired spring lamb is the perfect centrepiece for a seasonal feast. The Red Walnut Adjika glazecreates a balance of spice, nuttiness, and sweetness, elevating the natural richness of lamb. Whether it’s for Easter, a Sunday roast, or a special gathering, this dish will impress your guests and introduce them to the bold, irresistible flavours of Georgia.
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