Roast Leg Of Lamb In Hay and Lavender

Roast Leg Of Lamb In Hay and Lavender! It sounds unusual but it is so easy and tastes amazing. You can cook chicken like this too! Serve with a veal jus and fresh peas, broad beans, sugar snap peas, mange tout and wild garlic. James used lamb from Gower Salt Marsh Lamb.

6-8

Ingredients

1 leg of lamb
1 small bunch of lavender
Few sprigs of rosemary
Hay to cover the roasting tray
125g butter, softened
Salt and pepper
1 shallot, peeled and diced
200g fresh peas
200g broad beans
200g sugar snap peas, chopped
100g mange tout, chopped
100g butter
1 small bunch wild garlic
1 lemon, juice only

For the sauce

200ml veal jus
15g butter
1 tsp sherry vinegar

Method

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Preheat the oven to 200C.
Cover a large roasting tin with hay and rosemary and lavender, then pop the lamb on top. Brush over the butter, season, and roast for 1½ to 2 hours.
Warm the butter and water, add the vegetables and warm through for 3 to 4 minutes. Finish with the wild garlic. Heat the jus in a pan, reduce by ½, and then finish with butter and vinegar.

Ingredients

1 leg of lamb
1 small bunch of lavender
Few sprigs of rosemary
Hay to cover the roasting tray
125g butter, softened
Salt and pepper
1 shallot, peeled and diced
200g fresh peas
200g broad beans
200g sugar snap peas, chopped
100g mange tout, chopped
100g butter
1 small bunch wild garlic
1 lemon, juice only

For the sauce

200ml veal jus
15g butter
1 tsp sherry vinegar

Method

Preheat the oven to 200C.
Cover a large roasting tin with hay and rosemary and lavender, then pop the lamb on top. Brush over the butter, season, and roast for 1½ to 2 hours.
Warm the butter and water, add the vegetables and warm through for 3 to 4 minutes. Finish with the wild garlic. Heat the jus in a pan, reduce by ½, and then finish with butter and vinegar.