Garlic & Rosemary Leg of Lamb

Garlic & Rosemary marinated leg of lamb served with roast new potatoes, seasonal vegetables & fresh mint salad.


  • 2kg English Boneless Leg of Lamb 704730
  • 1kg New Potatoes 600102
  • 1 Head of Garlic 601041
  • 3 Sprigs of Fresh Rosemary 600560
  • 200ml White Wine Vinegar 209391
  • 40g Caster Sugar 320851
  • 600g Baby Tricolour Carrots 604442
  • 500g Hispi Cabbage 600181
  • 2 Asparagus Rounds 600030
  • 1 Pack Fresh Mint 600540
  • 1 Pack Baby Gem Lettuce 600704
  • 1 Bunch Spring Onions 601110

Serves: 8 - 10


  1. Pre-heat oven to 190 degrees.
  2. Place lamb in the oven and cook for 45 mins, then lower the temperature to 170 degrees until a core temperature of 60 degrees is achieved (total cook time 90mins roughly). Leave to rest for at least 45 minutes.
  3. Cook the new potatoes in salted boiling water until just soft, drain and cool under cold water.
  4. In a roasting tray, add the potatoes with a drizzle of olive oil, unpeeled garlic cloves and fresh rosemary and roast for 45 minutes until evenly coloured.
  5. In a saucepan, bring the vinegar and sugar to the boil and stir until the sugar is dissolved. Pull off to cool to room temperature.
  6. Peel the carrots leaving the green tops on.
  7. Shred the hispi cabbage and remove any large inner veins.
  8. Cut the asparagus and discard the woody bottoms.
  9. Blanch the cabbage in boiling salted water.
  10. Add the carrots and asparagus to the roasting new potatoes for the last 6 minutes until cooked but firm.
  11. Finely slice the spring onions, gem lettuce and mint and add to the cooled vinegar solution.
  12. Assemble dish and serve.

To add these ingredients to your order, please call 01452 857555 or add to your online order.

Rob Owen

Rob's Recommendations

Swap the ingredients of this dish to suit your customers. Try traditional carrots (600221), roast potatoes (600027), cauliflower (600161) or spring greens (600171).

Rob Owen - Executive Development Chef

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