Roast leg of lamb with honeycomb and minted Jersey Royals
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A classic combination of flavours, the classic leg of lamb for Sunday roast is given a deliciously sweet finish with the addition of sticky honeycomb. This roast lamb recipe from Shaun Rankin is the perfect meal for a family with simple accompaniments — potatoes, mint, peas — making preparation and clearing up a breeze. For more advice on cooking this cut, visit our how to cook a leg of lamb page.
First published in 2015
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Ingredients
Metric
Imperial
Lamb
- 3 sprigs of rosemary
- 3 sprigs of thyme
- 4 garlic cloves, roughly sliced
- 2kg leg of lamb
- salt
- pepper
To plate
- 450g of Jersey Royal potatoes
- 5 sprigs of mint
- 500g of frozen garden peas
- 85g of butter
- 150g of honeycomb
SAVE RECIPE
Method
1
Preheat the oven to 250°C/Gas mark 9
2
Snip the rosemary and thyme into small sprigs. Using a small knife, pierce six or seven holes in the lamb and stud with the rosemary, thyme and garlic
- 2kg leg of lamb
- pepper
- salt
- 3 sprigs of rosemary
- 3 sprigs of thyme
- 4 garlic cloves
4
Towards the end of the cooking time, cook the Jersey Royals in boiling salted water with three of the mint stalks, for 10 – 15 minutes or until tender
- 450g of Jersey Royal potatoes
- 3 sprigs of mint
- salt
5
Place the frozen peas in boiling water and bring the water quickly back to the boil. Cook for approximately 2 - 5 minutes or until just tender
- 500g of frozen garden peas
7
Carve the lamb and serve with the potatoes, peas and a scattering of fresh honeycomb
- 150g of honeycomb
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