This is gorgeous with a few aromatics – the garlic, rosemary and lemon slices infuse the meat with a lovely summery flavour.
Peas and potatoes are classic side dishes, so why not combine them into a light salad?
- 1 lamb leg (approximately 1.2kg)
- 2-3 tbsp olive oil
- Sea salt, to season
- 2 cloves garlic, sliced
- 3-4 sprigs rosemary
- 1 lemon, finely sliced
- 2 cup water
- 500g new baby potatoes, scrubbed and halved if larger
- 1 cup freshly shelled peas
- or frozen
- Handful fresh peas in the pod
- 40g butter, softened
- ½ tsp sea salt
- 1 tbsp mint jelly
3-4 sprigs mint
Cracked pepper, to season
1 Preheat the oven to 170ºC. Arrange the lamb leg in a lined roasting dish and brush all over with the olive oil and sea salt.
2 Cut small slits into the lamb meat and stud with the sliced garlic and a few small sprigs of rosemary.
3 Lay the lemon slices over the lamb and secure with toothpicks. Add the water to the pan and roast the lamb for 1 hour, basting about every 20 minutes with the pan juices until the meat is golden and the juices run pink when pierced in the thickest part. Cover loosely with foil and allow to rest for 15 minutes.
4 For the potato salad: simmer the potatoes in boiling, salted water for about 15-20 minutes or until just tender. Add all the peas and the pods and cook for 2 minutes until bright green.
5 Drain and toss gently with the butter, salt and mint jelly. Spoon into a serving bowl and garnish with the mint sprigs and cracked pepper.