Roast Leg of Lamb in Hay
Roast Leg of Lamb, slow-roasted over hay and rosemary until tender. Served with buttery Jersey Royals and a spring veg!
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Ingredients
- 1 long leg lamb
- Few sprigs of rosemary
- Hay to cover roasting tray
- 50ml olive oil
- Salt
- pepper
- Nage
- 200g fresh peas
- 200g broad beans
- 200g sugar snap peas, chopped
- 100g mange tout, chopped
- 100g butter
- 200g jersey royals cooked and sliced
- Few sprigs of parsley chopped
- Fresh mint jelly
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