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 Roast Leg of Lamb with Honeycomb and Minted Jersey Royals

For the main course, traditional roast leg of lamb with honeycomb and minted Jersey Royals. A classic combination of springtime flavours, this Sunday roast is given a deliciously sweet finish with the addition of sticky honeycomb.

A perfect meal for family with simple accompaniments to make preparation and clearing up a breeze.

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Course: Main
Complexity: Easy

Cooking time: 1 hour 20 minutes
Serves: 4

Roast Leg of Lamb with Honeycomb and Minted Jersey Royals

3 sprigs of rosemary
3 sprigs of thyme
4 garlic cloves, roughly sliced
2kg of leg of lamb
To plate
450g of Jersey Royal potatoes
5 sprigs of mint
500g of frozen garden peas
85g of butter
150g of honeycomb


Preheat the oven to 250°C/Gas mark 9

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

Season the lamb with salt and pepper and roast in the oven for approximately 1 hour or until cooked to your liking

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

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

Chop the remaining mint and mix together with the warm Jersey Royals and butter

Carve the lamb and serve with the potatoes, peas and a scattering of fresh honeycomb