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1. Weigh the joint and calculate the cooking time. Make several deep and wide slits into the joint between the bones and stuff with a large handful of mint, parsley thyme and rosemary, chopped.
2. Place onto a rack in a roasting tin and open roast in a preheated oven for the calculated cooking time. 10 minutes before the end of cooking remove the joint and brush with 30ml(2tbsp) mint jelly and return to the oven.
3. Lightly steam a selection of seasonal spring vegetables such as asparagus, peas and spring onions. Mix together 25g(1oz) butter, softened, with 15ml(1tbsp) fresh mint, chopped. Once the vegetables are cooked transfer to a hot serving dish and melt over the mint butter.
Eat… Serve the lamb with the minty spring vegetables and boiled new potatoes.
Feeds: 4-6Cooking time:
Medium – 25 minutes per 450g/ 1/2kg(1lb) plus 25 minutes
Well done – 30 minutes per 450g/ 1/2kg(1lb) plus 30 minutes
Oven Temperature: Gas mark 4-5, 180C, 350F
Lean leg lamb or crown roast joint
Fresh mint, parsley, thyme and rosemary
For the vegetables:
Selection of seasonal spring vegetables such as
asparagus, peas, spring onions etc