Ingredients

• 250g/9oz unsalted butter
• softened
• 50g/2oz wild garlic
• chopped
• 25g/1oz baby spinach
• chopped
• salt and freshly ground black pepper
• 1kg/2 lb 4oz leg of lamb
• boned
• 500g/1lb 2oz Jersey Royal potatoes
• scrubbed clean
• 800g/1lb 12oz fresh peas
• podded (or frozen peas)
• 1 bunch fresh mint
• finely chopped
• 20g/¾oz caster sugar
• 100ml/3½fl oz white wine vinegar

Directions

• Heat the oven to 150C/300F/Gas 2.
• Place the softened butter in a mixing bowl and add the chopped garlic and spinach and season with salt and freshly ground pepper.
• Spread the butter over the inside of the leg
• roll up and tie.
• Place on a baking tray and cook for 2-3 hours.
• Meanwhile cook the potatoes in boiling salted water for 8-10 minutes adding the peas half way through.
• To make the mint sauce
• place the mint
• sugar and vinegar in a bowl and mix.
• To serve
• cut the leg of lamb into slices and place the peas and potatoes on the side and pour some mint sauce over the lamb.