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.
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