Stuffed leg of lamb with wild garlic and spinach butter
Updated: Feb 17
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.
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
Heat the oven to 150C/300F/Gas 2.
Place the softened butter in a mixing bowl and add the chopped garlic and spinach and season with salt and freshly ground pepper.
Spread the butter over the inside of the leg, roll up and tie.
Place on a baking tray and cook for 2-3 hours.
Meanwhile cook the potatoes in boiling salted water for 8-10 minutes adding the peas half way through.
To make the mint sauce, place the mint, sugar and vinegar in a bowl and mix.
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.