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  • Mark Bushkes

Stuffed leg of lamb with wild garlic and spinach butter

Roast lamb with fragrant wild garlic and summery mint and peas - classic complementary flavours for a beautiful dish. Ask us to debone it for you unless you would like to do that yourself of course.


Ingredients


For stuffed leg of lamb with wild garlic and spinach butter

250g/9oz unsalted butter,

softened50g/2oz wild garlic,

chopped25g/1oz baby spinach,

choppedsalt and freshly ground black pepper

1kg/2 lb 4oz leg of lamb, boned


For Jersey Royals, peas and mint sauce

500g/1lb 2oz Jersey Royal potatoes,

scrubbed clean800g/1lb 12oz fresh peas,

podded (or frozen peas)

1 bunch fresh mint,

finely chopped20g/¾oz caster sugar

100ml/3½fl oz white wine vinegar


Method

  1. Heat the oven to 150C/300F/Gas 2.

  2. Place the softened butter in a mixing bowl and add the chopped garlic and spinach and season with salt and freshly ground pepper.

  3. Spread the butter over the inside of the leg, roll up and tie.

  4. Place on a baking tray and cook for 2-3 hours.

  5. Meanwhile cook the potatoes in boiling salted water for 8-10 minutes adding the peas half way through.

  6. To make the mint sauce, place the mint, sugar and vinegar in a bowl and mix.

  7. To serve, cut the leg of lamb into slices and place the peas and potatoes on the side and pour some mint sauce over the lamb.


#roastlamb #sundayroast #heggiesrecipes

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Heggies of Hereford

4 Yazor Road

Whitecross

Hereford

HR4 0LY

United Kingdom

Opening Hours

Monday to Friday 8am to 6pm

Saturday 7.30am to 4.30pm

Sunday closed

 

Heggies Deli

1 Yazor Road

Whitecross

Hereford

HR4 0LZ

United Kingdom

Opening Hours

Monday  Closed

Tuesday to Saturday 8am to 4.30pm

Sunday 9am to 3pm

 

Tel: 01432 273300