Roast leg of spring lamb with sea salt and mint sauce

Recipe by: Darina Allen

Young spring lamb is sweet and succulent and needs absolutely no embellishment apart from a dusting of salt and pepper and a little fresh mint sauce — made from the first tender sprigs of mint from the cold frame in the kitchen garden.

Roast leg of spring lamb with sea salt and mint sauce

SERVES

6

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

115

MINUTES

Ingredients

  • 1 leg of Spring lamb

  • Maldon or Irish Atlantic sea salt and freshly ground pepper

  • For the gravy:

  • 600ml (1 pint) lamb or chicken stock

  • A little roux

  • Salt and freshly ground pepper

  • For the garnish:

  • Sprigs of fresh mint and parsley

  • Mint Sauce

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