Roast Leg of Lamb with Minted New Potatoes and Honeycomb
Jean Kerr is the author of four cookbooks and a contributing editor at The Cook's Cook.
This recipe is featured in Wales: Britain's Best Kept Secret
This classic dish, with an abundance of Welsh specialties, is reminiscent of my memories of the Welsh countryside. I don’t recall having a honeycomb garnish, but there were honeybees that had taken up residence in the stone chimney of my grandparent’s cottage. We only realized it when honey began to drip down the stones.
Adapted from British chef Shaun Rankin, of the Michelin-starred restaurant Ormer.
- Servings 4-6
Ingredients
- 3 sprigs rosemary
- 3 sprigs thyme
- 4 garlic cloves, roughly sliced
- 1.8 to 2 kg (4 to 4½ pound) leg of lamb
- Salt and pepper
- 450 grams (1 pound) small new potatoes
- 5 sprigs mint
- 500 grams (1¼ pounds) fresh or frozen peas
- 85 grams (3 ounces) butter
- 150 grams (5 ounces) honeycomb
Preparation
1. Preheat the oven to 250°C/Gas mark 9/475°F. Snip the rosemary and thyme into small sprigs. Using a small knife, pierce six or seven holes in the lamb and stud with the rosemary, thyme and garlic. Season the lamb with salt and pepper and roast in the oven until medium-rare (about 1 hour) or cooked to your liking.
2. Towards the end of the cooking time, cook the potatoes in boiling salted water with three of the mint stalks, for 10–15 minutes or until tender.
3. Place the peas in boiling water and bring the water quickly back to the boil. Cook until just tender, 2 to 5 minutes. Chop the remaining mint and mix together with the warm potatoes and butter.
4. Carve the lamb and serve with the potatoes, peas and a scattering of fresh honeycomb.
Jean Kerr
Jean Kerr is the former Editor and founder of Northeast FLAVOR magazine, which was named one of the top ten new magazines in the United States in its first year of publication. She is the author of four cookbooks and is a two-time Foreword magazine Book of the Year nominee. She has written for Yankee magazine, is a regular contributor to Cruising World and is currently a Contributing Editor to The Cook’s Cook.
Courtesy photo
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