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Roast Leg of Welsh Lamb with Pea and Mint Stuffing

Roast Leg of Welsh Lamb with Pea and Mint Stuffing

Brought to you by: OcadoLife
    6 serving

Prep time:

Cook time:

Serves: 6

Deliciously tender spring ingredients combine to make this succulent roast a seasonal celebration. If you’d rather not bone the joint, cook the stuffing separately for the last 30 minutes.

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Ingredients

  • 1 leg Welsh lamb
  • 150g fresh peas
  • 75g breadcrumbs
  • 1 tbsp mint sauce
  • 1 clove garlic, crushed
  • 1 tbsp olive oil
  • 1 egg yolk
  • 1 small bunch rosemary

Recipe tips / Prepare ahead

Preheat oven to 190˚C/Gas 5.

Method

Step 1

For the stuffing: boil peas until just tender, rinse under cold water, drain thoroughly and place in a blender. Add the breadcrumbs, mint sauce, garlic, olive oil, egg yolk, then season. Blend until smooth.

Step 2

For the lamb: bone the leg and spread stuffing over the cut side of the meat. Roll tightly and secure with string all the way along.

Step 3

Place in a roasting tin. Stud small springs of rosemary into slits cut into the lamb. Season, then roast.

Step 4

Once cooked, allow to rest for 10-15 minutes in a warm place before carving.

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