How to cook Roast spring lamb with Rosemary - Walsall
13th June 2013
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Sufficient for 4-6 persons

Seasonable from April to June


  • 2.5kg Leg of Lamb
  • Rock salt
  • Rosemary
  • olive oil

Preheat the oven to 230C/450F/Gas Mark 8

Place a roasting tray in the oven. While the tray is heating, rub the leg with olive oil and rock salt. Place the lamb on sprigs of rosemary. This will gently perfume the meat without being intrusive.

Allow 12 minutes per lb for rare, 15 minutes for medium. Let the meat rest for 20-30 minutes in a warm place before carving. Serve with our mint jelly/sauce or our Cumberland sauce.

Home made mint sauce:

  • 1 bunch of mint
  • 1 shallot finely chopped
  • 1/2 cup of red wine vinegar¬†
  • tablespoon castor sugar

Pick and chop the mint with the sugar. Finely chop the shallot. Mix all the ingredients together. Leave for a few hours before serving.


About the Author

Darren Symes Butchers W

Member since: 13th June 2013

Award Winning Darren Symes Butchers - 58 High St Brownhills, Walsall, West Midlands WS8 6EL - 01543 376890

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