Roast leg of lamb with honeycomb and minted Jersey Royals

Not yet rated

A classic combination of flavours, the classic leg of lamb for Sunday roast is given a deliciously sweet finish with the addition of sticky honeycomb. This roast lamb recipe from Shaun Rankin is the perfect meal for a family with simple accompaniments — potatoes, mint, peas — making preparation and clearing up a breeze. For more advice on cooking this cut, visit our how to cook a leg of lamb page.

First published in 2015





To plate


Preheat the oven to 250°C/Gas mark 9
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
Season the lamb with salt and pepper and roast in the oven for approximately 1 hour or until cooked to your liking
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
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
Chop the remaining mint and mix together with the warm Jersey Royals and butter
Carve the lamb and serve with the potatoes, peas and a scattering of fresh honeycomb
  • 150g of honeycomb
First published in 2015

Shaun Rankin’s cooking exudes effortless self-confidence.

Get in touch

Please sign in or register to send a comment to Great British Chefs.