Leg of Lamb with Black Walnuts

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Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

Use a large unglazed clay pot for this hearty dish. It needs only a green salad to make a complete dinner.


  • 1 leg of lamb (4 pounds), trimmed of fat and rubbed with salt and pepper
  • 1 teaspoon nutmeg, freshly grated
  • 4 pickled black walnuts
  • 6 small white onions, peeled
  • 6 medium carrots, peeled and sliced lengthwise
  • 4 to 6 whole sweet potatoes, or yams
  • 3 whole mandarin oranges, unpeeled
  • ½ cup orange liqueur
  • 1 teaspoon salt
  • 1 teaspoon arrowroot, approximately


Presoak your largest unglazed clay pot, top and bottom, in water for 15 minutes.

Place the prepared lamb in the pot, sprinkle with the nutmeg, then insert a meat thermometer in the lamb, away from the bone. Add all the remaining ingredients, except the arrowroot.

Place the covered pot in a cold oven.

Set the temperature at 480 degrees.

Cook for 2 hours, and then check the meat thermometer. Remove from the oven when the thermometer is almost up to temperature.

When the meat is done, pour off the liquid into a saucepan, bring to a boil and thicken with the arrowroot. Serve the sauce as a side dish.

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