Roast lamb with fragrant wild garlic and summery mint and peas - classic complementary flavours for a beautiful dish
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
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
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).
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
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.
