Roast Leg of Lamb in Hay with Lavender and Mint Jelly
This traditional way of cooking fantastic British lamb adds great flavour. It is sprinkled with cooking lavender and the home made jelly is beautiful!
Ingredients
- 1 leg lamb
- 1 small bunch lavender
- Hay to cover roasting tray
- 25ml vegetable oil
- Salt and pepper
For the mint jelly:
- 1 small bunch mint
- 50g caster sugar
- 100ml white wine vinegar
- 4 gelatine leaves
To serve:
- Dauphinoise potatoes
- Gravy
Method
Preheat the oven to 180C.
Cover a large roasting tin with hay and lavender, pop the lamb on top, drizzle with oil, season and roast in the oven for 2 hours.
To make the jelly: add vinegar, salt and sugar to the pan to dissolve.
Soak the gelatine in cold water for a minute, squeeze out excess water and add to the pan with the mint and mix. Pour into a tray then chill until set.
To serve: slice the lamb onto a plate with a spoonful of potatoes and top with gravy and jelly.
Ingredients
- 1 leg lamb
- 1 small bunch lavender
- Hay to cover roasting tray
- 25ml vegetable oil
- Salt and pepper
For the mint jelly:
- 1 small bunch mint
- 50g caster sugar
- 100ml white wine vinegar
- 4 gelatine leaves
To serve:
- Dauphinoise potatoes
- Gravy
Method
Preheat the oven to 180C.
Cover a large roasting tin with hay and lavender, pop the lamb on top, drizzle with oil, season and roast in the oven for 2 hours.
To make the jelly: add vinegar, salt and sugar to the pan to dissolve.
Soak the gelatine in cold water for a minute, squeeze out excess water and add to the pan with the mint and mix. Pour into a tray then chill until set.
To serve: slice the lamb onto a plate with a spoonful of potatoes and top with gravy and jelly.
