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:
Method:
-
Weigh the leg of lamb and calculate the cooking time:25 mins per ½ kg (1lb) plus 25 mins extra – Medium Cook
-
In a pestle and mortar (or use a small bowl and wooden spoon), pound together the olive oil, lemon rind, garlic, mint and seasoning.
-
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.
-
Place meat on a rack in a roasting pan and open roast in a preheated oven.
-
1 hour before the end of cooking, baste the joint and surround with new potatoes, garlic and extra oil if needed.
-
Remove the cooked lamb and allow to rest for 15 minutes before carving.
-
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)
|
 |
