This amazing twist on the classic lamb roast is a must try.
Preheat the oven to 180°C/350°F/Gas mark 4. Pierce the leg of lamb about 10-12 times, with a knife, then push pieces of lavender into the holes.
Put the hay into a large deep sided roasting tray, big enough to take the lamb, then sprinkle the rest of the lavender over the top. Place the lamb onto the hay then smear the softened butter over the top and season with salt and black pepper. Cover with foil and place in the oven for 2-3 hours until cooked to your liking.
Remove and leave to rest for at least 30 minutes.
Meanwhile, place the potatoes into a large saucepan, cover with water, add a pinch of salt and bring to the boil. Reduce the heat and simmer for 2 minutes. Drain into a colander and shake around to fluff up the edges.
When the lamb has about an hour left to cook, put the beef dripping into a large roasting tray then tip the potatoes on top. Sprinkle with salt and place in the oven for 30 minutes, until starting to turn golden-brown and crisp.
Turn the potatoes and return to the oven for a further 20-30 minutes.
Heat the vinegar and sugar in a saucepan until simmering then remove from the heat and stir in the chopped mint.
When ready to serve, bring a pan of salted water to the boil, add the broccoli and simmer for 2-3 minutes until just tender. Drain and season with salt and black pepper and a knob of butter.
Lift the lamb from the hay, then carve and serve with the roast potatoes, mint sauce and broccoli.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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