Lamb rump with zucchini, peas and mint
Lamb rump with zucchini, peas and mint recipe - Lamb rump with zucchini, peas and mint recipe - Preheat oven to 200°C. Combine garlic, dried herbs and half the oil in a large bowl and season to taste, then add lamb and rub mixture all over.
Herbed Leg of Lamb
This is relaxingly simple to make: a quick blitz with a stick blender, and you have an upliftingly fragrant, gloriously green paste which you coat the lamb with before roasting and, once cooked, gives a soft, fresh-flavoured crust. You don’t exactly get a gravy out of the liquid at the bottom of the tin (the water stops the tin from burning and keeps the meat gorgeously tender) but taste it once the lamb’s rested, to see if you want to add a little freshly boiled water, and possibly a drop…