Stuffed Leg of Lamb with Wild Garlic and Spinach Butter

Roast lamb leg stuffed with garlic spinach butter, served alongside fresh peas, potatoes, and a tangy homemade mint sauce.

Dinner Lamb Main Course Roast Seasonal

Estimated Nutrition

Calories

807

kcal / serving

4842 kcal total

Carbs

34.1g

per serving

204.6 g total

Fat

55.4g

per serving

332.1 g total

Protein

41.4g

per serving

248.4 g total

Cook Time

120

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

CondimentsSauces

100

White Wine Vinegar

Dairy

250

Butter

unsalted, softened

Meat

Leg Of Lamb

boned

NutsSeeds

Salt

for seasoning

Black Pepper

freshly ground, for seasoning

bunch

Mint

finely chopped

Vegetables

Wild Garlic

chopped

Baby Spinach

chopped

500

Jersey Royal Potato

scrubbed clean

800

Pea

freshly podded or frozen

Method

Preheat the oven to 150°C.

Slice the lamb and serve with the vegetables and mint sauce.

Mix the chopped mint, sugar, and vinegar in a bowl to create the sauce.

Boil potatoes in salted water for 10 minutes, adding peas for the final 5 minutes.

Place the lamb on a baking tray and roast for 2 to 3 hours.

Spread the butter mixture inside the lamb, roll the meat, and secure with string.

Combine the softened butter, chopped garlic, spinach, salt, and pepper in a bowl.