Easter roast lamb

Easter is the perfect excuse to for friends and family to get together and enjoy a wonderful roast leg of lamb. Don’t forget if there any left overs shred them up and make a delicious shepherd’s pie!

2 hours 30 mins

4-5

Medium

• 1.4kg Field & Flower half leg of lamb
• ½ garlic bulb
• Small bunch of rosemary
• 1 carrot, roughly chopped
• 1½ white onions, quartered
• 25ml dry white wine
• Splash of olive oil
• Sea salt & freshly ground black pepper

Mint sauce:
• ½tbsp caster sugar
• 1½ tbsp white wine vinegar
• 3 sprigs mint, leaves only, finely chopped

1. Preheat your oven to 200°C/Gas 6.

2. Use a small, sharp knife to make 6-7 slits all over the lamb.

3. Peel 2 garlic cloves and slice them into thin slivers. Roughly crush the remaining garlic and place into the bottom of a large roasting tin. Push a few slivers of garlic and small sprigs of rosemary down into each slit in the lamb and season with plenty of salt and freshly ground black pepper.

4. Place the carrot and onions into the roasting tin, drizzle with olive oil and season with salt and freshly ground black pepper.

5. Lay the lamb on top and roast in the preheated oven for 45 minutes.

6. Remove the lamb from the oven, pour in the wine then return to the oven and roast for a further 45 minutes.

7. When cooked, remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15-20 minutes.

8. For the mint sauce, mix together sugar and vinegar until the sugar is dissolved. Add the mint and mix well. Season with salt and freshly ground black pepper and transfer to the fridge to infuse.

9. Carve the lamb into thin slices and serve with the mint sauce and plenty of roasted veg.