Thick slices of organic lamb with juicy gravy and roasted new garlic potatoes - we can't think of anything more delicious for your Sunday Roast! This dish is guaranteed to become a weekly family favourite in no time.
Roast Leg of Lamb with Mint & Lemon and Minted Crushed Peas Recipe
6
15 minutes
Lamb
Thick slices of organic lamb with juicy gravy and roasted new garlic potatoes - we can't think of anything more delicious for your Sunday Roast! This dish is guaranteed to become a weekly family favourite in no time.
Ingredients
- 1 Whole leg Eversfield Organic Lamb
- 30ml (2tbsp) olive oil
- 1 lemon, rind
- 3 cloves garlic
- 3 large sprigs fresh mint
- Salt and black pepper
- 450g (1lb) new potatoes, scrubbed
- 3 cloves garlic, squashed
- 30ml (2tbsp) olive oil
For Minted Crushed Peas:
- 450g (1lb) frozen peas
- Knob of butter
- 2 sprigs fresh mint, chopped
Directions
- Weigh the leg of lamb and calculate the cooking time: 25 mins per ½ kg (1lb) plus 25 mins extra – medium cook.
- In a pestle and mortar (or use a small bowl and wooden spoon), pound together the olive oil, lemon rind, garlic, mint and seasoning.
- Cut deep slits into the lamb and push small spoonfuls of the mixture into the slits. Smear any remaining oil and mixture over the skin.
- Place the meat on a rack in a roasting pan and open roast it in a preheated oven.
- 1 hour before the end of cooking, baste the joint and surround with new potatoes, garlic and extra oil if needed.
- Remove the cooked lamb and allow it to rest for 15 minutes before carving.
- Serve thick slices of the lamb with gravy made from the pan juices, roasted new garlic potatoes and crushed minted peas (boiled peas tossed with butter and fresh mint & lightly crushed).
