Herby Lamb Roast

For us, nothing says Spring like a delicious lamb roast accompanied by minted, seasonal veg and garlic butter new potatoes!

Difficulty:

Prep time: 10 minutes

Cook time: 2 hours 25 minutes

Serves: 6

Lamb Sunday Roast

Ingredients

Preheat oven to 220°C (200°C fan, Gas Mark 7)
Weigh the joint and calculate cooking time. For a leg of lamb, our Master Butchers recommend cooking for 20 minutes at 220°C (200°C fan), and then 20 minutes per 450g at 190°C (170°C fan).
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.
Put the potatoes in a large pot of water with a tsp of salt and bring to boil. Once boiling, turn to a medium heat and leave for 15 - 20 minutes (until they are fork tender). Drain potatoes into a large colander. Immediately return the pan to medium heat. Melt the butter and add the olive oil (if using), fresh garlic, and a generous pinch of salt and black pepper. Mix thoroughly to combine. Stir continuously for 1 minute.
Lightly steam your asparagus, peas and spring onions. 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 garlic butter new potatoes.