Stuffed leg of lamb with wild garlic and spinach butter

Roast lamb with fragrant wild garlic and summery mint and peas - classic complementary flavours for a beautiful dish


For stuffed leg of lamb with wild garlic and spinach butter
For Jersey Royals, peas and mint sauce

Preparation method

  1. Heat the oven to 150C/300F/Gas 2.

  2. Place the softened butter in a mixing bowl and add the chopped garlic and spinach and season with salt and freshly ground pepper.

  3. Spread the butter over the inside of the leg, roll up and tie.

  4. Place on a baking tray and cook for 2-3 hours.

  5. Meanwhile cook the potatoes in boiling salted water for 8-10 minutes adding the peas half way through.

  6. To make the mint sauce, place the mint, sugar and vinegar in a bowl and mix.

  7. 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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This recipe is from...

Saturday Kitchen 05/05/2012 bbc_one Saturday Kitchen

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10:00am Saturday 5 December

James Martin presents with help from chefs Kuba Winkowski and Theo Randall.

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