Large handful of freshly chopped mint, parsley, thyme and rosemary
2 tbsp Mint jelly
Salt and freshly milled black pepper
Selection of seasonal veggies such as asparagus, peas and spring onions
25g Softened butter
1 tbsp Freshly chopped mint
Preheat oven to gas mark 4-5, 180-190’C, 350-375’F.
Weigh the joint and calculate cooking time. Make several deep and wide slits in the joint between the bones season and stuff with herbs.
Place onto a rack in a roasting tin and open roast in a preheated oven for the calculated cooking time. 10 minutes before the end of cooking remove the joint and brush with the mint jelly and return to the oven.
Lightly steam a selection of seasonal spring vegetables. Mix together the butter with the mint. Once the vegetables are cooked, transfer to a hot serving dish and melt over the mint butter.
Serve the lamb with the minty spring vegetables and boiled new potatoes.
Be part of our community
Keep up to date with news from the farm, food & drink masterclasses, events, recipes, artisan products and much more!