Roast leg of lamb with honeycomb and minted Jersey Royals

by Shaun Rankin
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servings4
1 hour 20 minutes

Ingredients

Lamb

  • 3 sprigs of rosemary
  • 3 sprigs of thyme
  • 4 garlic cloves, roughly sliced
  • 2kg leg of lamb
  • salt
  • pepper

To plate

  • 450g of Jersey Royal potatoes
  • 5 sprigs of mint
  • 500g of frozen garden peas
  • 85g of butter
  • 150g of honeycomb

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
  • 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