Roast Leg of Lamb with Minted Spring Vegetables
Easter is one of my favourite celebrations of the year. Spring has begun in earnest and the days are longer and lighter so, I think it is the ideal time to get together with friends and family.
Traditionally, I always serve Spring lamb at Easter with huge platefuls of seasonal vegetables. This year, I shall be serving a herby butter alongside. The fresh mint flavour pairs perfectly with both the lamb and green vegetables.
You can of course use the flavours and vegetables and switch to a pulse such as white beans if you’d like to make a vegan version.
- 2.5kg leg of lamb
- 2 garlic cloves, peeled and sliced
- 4-5 sprigs fresh rosemary
- 2-3 tbsp olive oil
- 750g new potatoes
- 250g asparagus, trimmed
- 250g broad beans, fresh or frozen
- 200g peas, fresh or frozen
- Flaked sea salt and black pepper
For the mint butter:
- 125g unsalted butter, very soft
- A small bunch fresh mint, leaves picked and finely chopped
- Salt and pepper
STEP BY STEP
If possible, make the mint butter at least a day before you plan to cook the lamb to allow the flavours to properly infuse. Beat the softened butter with a wooden spoon until smooth then add the chopped mint and a generous pinch of salt and pepper and beat together until everything is fully incorporated. Transfer to a small bowl, smooth down the top then cover and refrigerate until you are ready to use it.
Remove the lamb from the fridge an hour before cooking then preheat the oven to 200ºC.
Create small incisions, about 5cm deep, into the lamb using a sharp knife. Push a slice of garlic and sprig of rosemary into each hole then drizzle over the olive oil. Season generously with salt and pepper and rub into the meat. Transfer to a large, deep roasting tray and roast for 25 mins.
Turn the oven down to 190ºC and roast for a further 1 hour or until the internal temperature is 55ºC if you like it pink, or 70ºC if you prefer it more well done.
Meanwhile, prepare the vegetables. Bring a large pan of water to the boil then add the asparagus and cook for 2 minutes. Add the broad beans and peas and cook for a further 1 minute. Drain the vegetables and tip into a bowl of cold water. Pod the broad beans by pinching them gently between your thumb and forefinger, they should pop out of the tough outer skin with ease. Leave the vegetables in the cold water whilst you finish the rest of the meal.
Once the lamb is cooked to your liking, lift it from the tray onto a board and cover in foil to rest.
Add the potatoes to the hot pan and shake to cover in the meat juices. Roast for 35 minutes or until tender.
When the potatoes are nearly ready, drain the green vegetables and melt 2 tablespoons of mint butter in a large frying pan over a medium heat. Tip the vegetables into the pan and toss to coat in the butter. Cook for 3-4 mins or until the asparagus is tender.
Serve the lamb, potatoes and vegetables with extra mint butter on the side.
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