Spring is finally here and so are our quality lambs.
The combination of mint, fresh quality local lamb and garlic make for a divine, easy and impressionable dish.
To make, you will need;
1 quality leg of lamb, about 2.5k
1 large handful fresh mint, leaves picked
1 clove garlic, peeled
125 ml olive oil
300 ml organic chicken stock
Freshly ground black pepper
Selection of fresh spring vegetables
Start by preheating your oven to 220°C/425°F/gas 7.
Score the lamb gently and season.
Blend mint leaves with garlic and a dash of oil until smooth, this can also be done using a pestle and mortar.
Slowly add the remaining olive oil to your blender/mortar then rub the mix all over the lamb.
Roast in the oven for 1½ hours, brushing with the seasoned oil regularly and basting in the juices until the lamb is cooked fully cooked.
Leave the leg to rest, remove the layer of fat from your cooking juices and add your chicken stock to make a tasty and delicious gravy to go with your lamb.
Serve with a selection of your favourite Spring vegetables and of course, some crispy roasted potatoes.
Heaven on a plate.