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Roast leg of lamb with honeycomb and minted Jersey Royals

Roast leg of lamb with honeycomb and minted Jersey Royals

Roast leg of lamb with honeycomb and minted Jersey Royals

PT1H20M

Why not try?

1
Preheat the oven to 250°C/Gas mark 9
2
Snip the rosemary and thyme into small sprigs. Using a small knife, pierce six or seven holes in the lamb and stud with the rosemary, thyme and garlic
  • 2kg leg of lamb
  • pepper
  • salt
  • 3 sprigs of rosemary
  • 3 sprigs of thyme
  • 4 garlic cloves
3
Season the lamb with salt and pepper and roast in the oven for approximately 1 hour or until cooked to your liking
  • salt
  • pepper
4
Towards the end of the cooking time, cook the Jersey Royals in boiling salted water with three of the mint stalks, for 10 – 15 minutes or until tender
  • 450g of Jersey Royal potatoes
  • 3 sprigs of mint
  • salt
5
Place the frozen peas in boiling water and bring the water quickly back to the boil. Cook for approximately 2 - 5 minutes or until just tender
  • 500g of frozen garden peas
6
Chop the remaining mint and mix together with the warm Jersey Royals and butter
  • 85g of butter
  • 2 sprigs of mint
7
Carve the lamb and serve with the potatoes, peas and a scattering of fresh honeycomb
  • 150g of honeycomb

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