TRADITIONAL
ROAST LAMB & MINT SAUCE
A classic roast dish with homemade Mint sauce.
For the Lamb: 2kg leg of lamb Sea salt & freshly ground black pepper
3 cloves garlic, peeled & crushed 1 tsp coarsely chopped fresh rosemary leaves
Zest of 1 lemon Olive oil
For the Mint Sauce: 4 tbsp chopped fresh mint leaves 1 tsp sugar 2 pinches salt 1 tbsp hot water 3 tbsp wine vinegar
1 Preheat the oven to 200°C.
2 Season the lamb. Mix together the garlic, rosemary, lemon zest and olive oil and rub this mixture over the lamb.
3 Place the lamb on a rack in a roasting tray and roast, uncovered, for about 60 minutes for rare or 75 minutes for more well done. Cover with foil and leave to rest for 15 minutes before carving.
4 Whisk together the mint sauce ingredients and serve with the lamb.
www.Lakeland.co.uk
Philip Warren PHILIP WARREN BUTCHERS
The term and demand for Easter lamb came about at a time when Britain did not have the benefit of earlier maturing lamb and breeds that could lamb twice in a year, which is why New Zealand lamb grew in popularity. We, as butchers on the edge of the moors do not sell 'Spring Lamb', as we believe it to be not in season and while of a silky texture it has little true flavour. The lamb we use is termed 'hogget', and due to later lambing in the year, the overwintered lamb can be truly fed on prime grass without the need for supplementary feeding, resulting in lamb right up to May or June that is tender and full of flavour with none of the lanolin taste of either suck lamb or mutton. The finest textured and the most flavoursome lamb comes from lamb in May, June and July when hopefully they have the benefit of the sun on their backs and the sweetest grass that Britain is renowned for. Truly British lamb, we think it is the best in the world!!!
FOODLOVERMAGAZINE.COM | 29
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