Roast leg of lamb with honeycomb and minted Jersey Royals

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
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Ingredients

Metric

Imperial

Lamb

To plate

Method

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
3
Season the lamb with salt and pepper and roast in the oven for approximately 1 hour or until cooked to your liking
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
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
6
Chop the remaining mint and mix together with the warm Jersey Royals and butter
7
Carve the lamb and serve with the potatoes, peas and a scattering of fresh honeycomb
  • 150g of honeycomb
First published in 2015
share recipe:

Shaun Rankin’s cooking exudes effortless self-confidence.

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