Roast Leg of Lamb in Hay
Roast Leg of Lamb, slow-roasted over hay and rosemary until tender, fragrant, and full of depth. Served with buttery Jersey Royals and a spring veg nage, finished with fresh mint jelly.
Ingredients
- 1 long leg lamb
- Few sprigs of rosemary
- Hay to cover roasting tray
- 50ml olive oil
- Salt and pepper
Nage
- 200g fresh peas
- 200g broad beans
- 200g sugar snap peas, chopped
- 100g mange tout, chopped
- 100g butter
- 200g jersey royals cooked and sliced
- Few sprigs of parsley chopped
- Fresh mint jelly
Method
- Preheat the oven to 200C.
- Cover a large roasting tin with hay and rosemary pop the lamb on top, drizzle in olive oil , season, and roast for 2 hours.
- Warm the butter and water add the veg and warm through for 3 to 4 minutes. Finish with the parsley and jerseys.
- To serve spoon the nage into bowls top with sliced lamb and jelly.
Ingredients
- 1 long leg lamb
- Few sprigs of rosemary
- Hay to cover roasting tray
- 50ml olive oil
- Salt and pepper
Nage
- 200g fresh peas
- 200g broad beans
- 200g sugar snap peas, chopped
- 100g mange tout, chopped
- 100g butter
- 200g jersey royals cooked and sliced
- Few sprigs of parsley chopped
- Fresh mint jelly
Method
- Preheat the oven to 200C.
- Cover a large roasting tin with hay and rosemary pop the lamb on top, drizzle in olive oil , season, and roast for 2 hours.
- Warm the butter and water add the veg and warm through for 3 to 4 minutes. Finish with the parsley and jerseys.
- To serve spoon the nage into bowls top with sliced lamb and jelly.
