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LAMB: Roast Leg of Lamb with Mint & Lemon and Minted Crushed Peas

Serves:  6 People

Cooking Time: 25 mins per ½ kg (1lb) plus extra 25 mins – Medium Cook

Oven: 180 C/ 350 F/ Gas 4 – 5

Ingredients:

• 1 Whole leg Eversfield Organic Lamb
• 30ml (2tbsp) olive oil
• 1 lemon, rind
• 3 cloves garlic,
• 3 large sprigs fresh mint
• Salt & black pepper
• 450g (1lb) new potatoes, scrubbed
• 3 cloves garlic, squashed
• 30ml (2tbsp) olive oil

For Minted Crushed Peas:

• 450g (1lb) frozen peas
• Knob of butter
• 2 sprigs fresh mint, chopped

Method:

1. Weigh the leg of lamb and calculate the cooking time:25 mins per ½ kg (1lb) plus 25 mins extra – Medium Cook
2. In a pestle and mortar (or use a small bowl and wooden spoon), pound together the olive oil, lemon rind, garlic, mint and seasoning.
3. Cut deep slits into the lamb and push small spoonfuls of the mixture into the slits.  Smear any remaining oil and mixture over the skin.  
4. Place meat on a rack in a roasting pan and open roast in a preheated oven. 
5. 1 hour before the end of cooking, baste the joint and surround with new potatoes, garlic and extra oil if needed. 
6. Remove the cooked lamb and allow to rest for 15 minutes before carving.
7. Serve thick slices of the lamb with gravy made from the pan juices, roasted new garlic potatoes and crushed minted peas (boiled peas tossed with butter and fresh mint & lightly crushed)