Easter lamb

Easter roast lamb

Serves 6

  • 1 quality leg of lamb, about 2kg

  • sea salt

  • freshly ground black pepper

  • 1 large bunch fresh mint, leaves picked

  • 1 clove garlic, peeled

  • 125 ml olive oil

  • 250 ml organic chicken stock

  • 600 g new potatoes, sliced thickly

  • 100 g baby fennel, trimmed and cut in half lengthways

  • 225 g baby carrots, tops trimmed

  • 100 g baby leeks, trimmed

  • 200 g courgettes, sliced lengthways

  • 250 g fine or yellow beans, trimmed

  • 150 g asparagus, trimmed to 6cm lengths

Preheat the oven to 220°C/425°F/gas 7.



Score the lamb all over and season. Using a pestle and mortar, or in a food processor, pound or blend the mint leaves with the garlic and seasoning until smooth. Slowly add the olive oil to your mixture then brush all over the lamb. Roast in the oven for 1½ hours, brushing with the seasoned oil regularly until the lamb is cooked.



While the meat is resting, remove the fat from the roasting tin. Add the stock to the tin and make a light, tasty broth by boiling and dissolving all the goodness at the bottom.



Cook the potatoes in a large pan of boiling, salted water for 5 minutes. Add the fennel and carrots and cook for a further 5 minutes. Then add the rest of the vegetables and simmer for another 5 minutes.



Carve your lamb then serve the vegetables in a shallow bowl with the lamb on top and a little broth and mint oil drizzled over.

Nutritional Information

Easter lamb

Brushed with mashed-up garlicky mint

More Mains recipes >
0 foodies cooked this
This roast lamb recipe with fresh seasonal spring veg is absolute heaven
Serves 6
2h 20m
Super easy
Method



Preheat the oven to 220°C/425°F/gas 7.

Score the lamb all over and season. Using a pestle and mortar, or in a food processor, pound or blend the mint leaves with the garlic and seasoning until smooth. Slowly add the olive oil to your mixture then brush all over the lamb. Roast in the oven for 1½ hours, brushing with the seasoned oil regularly until the lamb is cooked.

While the meat is resting, remove the fat from the roasting tin. Add the stock to the tin and make a light, tasty broth by boiling and dissolving all the goodness at the bottom.

Cook the potatoes in a large pan of boiling, salted water for 5 minutes. Add the fennel and carrots and cook for a further 5 minutes. Then add the rest of the vegetables and simmer for another 5 minutes.

Carve your lamb then serve the vegetables in a shallow bowl with the lamb on top and a little broth and mint oil drizzled over.

Nutritional Information Amount per serving:
  • Calories 939 47%
  • Carbs 21.2g 9%
  • Sugar 4.8g 5%
  • Fat 62.9g 90%
  • Saturates 21.1g 105%
  • Protein 69.5g 154%
Of an adult woman's guideline daily amount

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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