A classic combination of flavours, this leg of lamb roast is given a deliciously sweet finish with a sprinkling of sticky honeycomb. This roast lamb recipe is the perfect meal for a family with simple accompaniments — potatoes, mint, peas — making preparation, cooking and clearing up a breeze.
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.