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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James is joined by world-class chefs Claude Bosi, Daniel Clifford and Elena Arzak.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.