Stuffed leg of lamb with a wild garlic and spinach butter with Jersey Royals, peas and mint sauce

Roast lamb with fragrant wild garlic and summery mint and peas – classic complementary flavours for a beautiful dish


For stuffed leg of lamb with wild garlic and spinach butter
  • 250g/9oz unsalted butter, softened
  • 50g/2oz wild garlic, chopped
  • 25g/1oz baby spinach, chopped
  • salt and freshly ground black pepper
  • 1kg/2 lb 4oz leg of lamb, boned
For Jersey Royals, peas and mint sauce
  • 500g/1lb 2oz Jersey Royal potatoes, scrubbed clean
  • 800g/1lb 12oz fresh peas, podded
  • 1 bunch fresh mint, finely chopped
  • 20g/¾oz caster sugar
  • 100ml/3½fl oz white wine vinegar

Preparation method

  1. Heat the oven to 150C/300F/Gas 2.

  2. Place the softened butter in a mixing bowl and add the chopped garlic and spinach and season with salt and freshly ground pepper.

  3. Spread the butter over the inside of the leg, roll up and tie.

  4. Place on a baking tray and cook for 2-3 hours.

  5. Meanwhile cook the potatoes in boiling salted water for 8-10 minutes adding the peas half way through.

  6. To make the mint sauce, place the mint, sugar and vinegar in a bowl and mix.

  7. To serve, cut the leg of lamb into slices and place the peas and potatoes on the side and pour some mint sauce over the lamb.

James Martin recipes from Saturday Kitchen

30 mins to 1 hour preparation time

Over 2 hours cooking time

Serves 6

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