• 1 leg of lamb, about 2-2½ kg
  • for frying oil
  • 300g small round shallots, peeled
  • a large glass white wine
  • 200ml chicken stock
  • 300g baby leeks
  • 300g peas
  • 300g double-podded broad beans

mint sauce

  • a large bunch mint, leaves picked
  • 1½ tbsp golden caster sugar
  • 5 tbsp white wine vinegar


  • 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.

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