Roast lamb with fragrant wild garlic and summery mint and peas – classic complementary flavours for a beautiful dish
Ingredients
- For stuffed leg of lamb with wild garlic and spinach butter
-
- 250g/9oz unsalted
butter, softened - 50g/2oz
wild garlic, chopped - 25g/1oz baby
spinach, chopped - salt and freshly ground
black pepper - 1kg/2 lb 4oz
leg of lamb, boned
- 250g/9oz unsalted
- For Jersey Royals, peas and mint sauce
-
- 500g/1lb 2oz
Jersey Royal potatoes, scrubbed clean - 800g/1lb 12oz fresh
peas, podded - 1 bunch fresh
mint, finely chopped - 20g/¾oz
caster sugar - 100ml/3½fl oz
white wine vinegar
- 500g/1lb 2oz
Preparation method
-
Heat the oven to 150C/300F/Gas 2.
-
Place the softened butter in a mixing bowl and add the chopped garlic and spinach and season with salt and freshly ground pepper.
-
Spread the butter over the inside of the leg, roll up and tie.
-
Place on a baking tray and cook for 2-3 hours.
-
Meanwhile cook the potatoes in boiling salted water for 8-10 minutes adding the peas half way through.
-
To make the mint sauce, place the mint, sugar and vinegar in a bowl and mix.
-
To serve, cut the leg of lamb into slices and place the peas and potatoes on the side and pour some mint sauce over the lamb.