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Method
- 1.Preheat the oven to 200°C.
- 2.Snip the rosemary and thyme into small sprigs. Using a small knife, pierce six or seven holes in the lamb and stud with the rosemary, thyme and garlic.
- 3.Season the lamb with salt and pepper and roast in the oven for approximately 1 hour 30 mins or until cooked to your liking.
- 4.Towards the end of the cooking time, cook the Jersey Royals in boiling salted water with three of the mint stalks, for 10 – 15 minutes or until tender.
- 5.Place the frozen peas in boiling water and bring the water quickly back to the boil. Cook for approximately 2 - 5 minutes or until just tender.
- 6.Chop the remaining mint and mix together with the warm Jersey Royals and butter.
- 7.Carve the lamb and serve with the potatoes, peas and a scattering of fresh honeycomb.
Ingredients
- 2kg leg of lamb
- 3 sprigs of rosemary
- 3 sprigs of thyme
- 4 garlic cloves, roughly sliced
- Salt and pepper to taste
For The Side
- 150g of honeycomb
- 454g of Jersey Royal potatoes
- 5 sprigs of mint
- 500g of frozen garden peas
- 85g of butter
