Roast Lamb With Minted New Potatoes
Lamb and summer go together like two peas in a pod. And this roast lamb recipe is a weekend winner that’s perfect served up alongside seasonal vegetables.
Ingredients
For the lamb
- 1 x leg of lamb
- 8 garlic clove
- 8 sprigs of rosemary
- 8 sprigs of thyme
- 1 x jar of pesto
- Olive oil
For the potatoes
- 600g new potatoes
- 1sp chicken bouillon
- 1 sprig of thyme
- 1 sprig of mint
- 2 large bay leaves
- 2 heads of garlic (halved)
- 100g unsalted butter
- 50g fresh mint (chopped)
Method
- Preheat the oven to 200C
- Pierce the leg of lamb using a sharp knife. Push the garlic, rosemary and thyme into the holes. Then, brush the meat with the pesto and season with salt and black paper. Place into an over tray or roasting tin and drizzle with olive oil.
- Cook for 45-60 minutes. Then, remove from the oven and cover with foil. Leave to rest for 20 minutes.
- Place the potatoes in a pan of water and bring to the boil. Add the bouillon, a pinch of salt, thyme, mint, bay leaves and 2 heads of garlic.
- When cooked, drain then return the potatoes to the pan. Add the butter, fresh meat and season.
- Serve with generous helpings of seasonal vegetables.