Slow-cooked lamb with spring veg and fresh mint sauce
The best roast lamb to share with the family. Spring veg goes so well with new season lamb. Peas and broad beans are harvested from April onwards, weather depending. Frozen will work just as well though. Make your own mint sauce too if you have some mint to hand, it's quick and easy as well as being the best accompaniment to the lamb.
- 1 leg of lambabout 2-2½ kg
- for frying oil
- 300g small round shallotspeeled
- a large glass white wine
- 200ml chicken stock
- 300g baby leeks
- 300g peas
- 300g double-podded broad beans
mint sauce
- a large bunch mintleaves picked
- 1½ tbsp golden caster sugar
- 5 tbsp white wine vinegar
Nutrition: per serving
- kcal571
- fat26.5g
- carbs19.1g
- fibre7.8g
- protein58.8g
- salt0.4g
Method
step 1
Heat the oven to 160C/fan 140C/gas 3. Rub the lamb with oil then brown really well all over in a large frying pan or solid roasting tin. Once the lamb is browned, take it out and cook the shallots in the same pan until golden (use a little more oil if you need to).
step 2
Put the lamb and shallots in a roasting tin or shallow casserole dish and pour in the wine and stock. Cover with a lid or a double sheet of foil then put in the oven for 3 hours.
step 3
Add the leeks to the casserole then cook for another 20-25 minutes or until tender. Add the peas and broad beans, cover again then give it another 10-15 minutes until hot.
step 4
To make the sauce, chop the mint leaves then put in a bowl with the sugar and pour over 5 tbsp boiling water. Leave to cool then stir in the vinegar. Serve the lamb and veg with the mint sauce and some buttered new potatoes.