Roast lamb with fragrant wild garlic and summery mint and peas - classic complementary flavours for a beautiful dish
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.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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