Herby Crown Roast Lamb with Seasonal Spring Vegetables in a Mint Butter

An impressive roast lamb recipe from the Edwardian period.

Prep Time: 5 mins

Cook Time: 1 hour

Serves: 6 people

To Cook Medium: 25 minutes per 450g plus 25 minutes

To Cook Well Done: 30 minutes per 450g plus 30 minutes

Average Cooking Time for 3lb: 0 Minutes

Ingredients

  • 1 lean leg lamb or crown roast joint
  • Large handful freshly chopped mint, parsley, thyme and rosemary
  • 2 tablespoons mint jelly

  • For the vegetables:

  • Selection of seasonal spring vegetables such as asparagus, peas, spring onions etc
  • 25g butter, softened
  • 1 tablespoon freshly chopped mint

Method

  1. Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
  2. Weigh the joint and calculate the cooking time. Make several deep and wide slits into the joint between the bones, season and stuff with the herbs. Place onto a rack in a roasting tin and open roast in a preheated oven for the calculated cooking time.
  3. 10 minutes before the end of cooking remove the joint and brush with the mint jelly and return to the oven.
  4. Lightly steam a selection of seasonal spring vegetables. Mix together the butter with the mint. Once the vegetables are cooked transfer to a hot serving dish and melt over the mint butter.
  5. Serve the lamb with the minty spring vegetables and boiled new potatoes.