Dish of the month
South West Spring Lamb with Cornish New Potatoes
Ingredients
3 cloves of garlic (peeled)
1 kilo new potatoes
1 leg of lamb (2 kilos in weight)
1 bunch rosemary
Salt and pepper
Knob of butter
Seasonal vegetables
Sprig of mint
Method
1 Preheat the oven to 180 degrees.
2 Take the leg of lamb and cut 1 inch incisions into the lamb. Into the incision place a crushed clove of garlic and a piece of rosemary.
3 Rub the butter all over the lamb and season. Place the lamb into the oven and cook for 1.25 hours.
4 About 20 minutes before the lamb is ready (allow for resting time for the lamb) place the Cornish new potatoes into salted boiling water and add a sprig of mint for flavour.
5 When the lamb is ready, leave it to rest for 10 minutes, use the juices from the lamb in a heavy bottomed container or pan. Place this onto direct heat and simmer, you may need to add a little water, to thicken use a little cornflour and water. Place a sprig of rosemary from the lamb into the gravy for flavour. Pass through a sieve and place in a gravy jug. Carve the lamb and drain the potatoes.
6 Serve with seasonal vegetables and enjoy.
