This dish is a simple yet spectacular one, making use of seasonal ingredients and is ideal for a springtime Sunday roast. Wild garlic is everywhere in woodlands all over the UK between March and May, and is seriously tasty and yet widely under-used. It had a unique flavour that is explosively strong when raw, but far more subtle once cooked. It’s completely free, which is the best part! So get out on a woodland walk and find your stash, it even freezes well so you can have a stash available to use long after it has died off in early June. Lamb and garlic love each other dearly, and this dish is really quick to prepare.
For the Lamb
- 1 leg of lamb (1.5kg) de-boned and butterfly cut so that it lies flat (ask your butcher to do this for you for ease) Save the bone to make a stock if you wish.
- 1 sprig of fresh rosemary
- 1 small bunch of wild garlic
- 2 cloves of garlic
- Salt & pepper to season
For the potatoes
- 1kg Maris piper potatoes
- 1 tablespoon of vegetable oil
- 1 litre lamb stock
- Salt and pepper
1Pre-heat the oven for 200c
2Peel your potatoes, and chop the larger ones in half in necessary as if you were making normal roasties. Par boil them in salted water for 10 minutes, drain and then set aside.
3Take the softened butter in a bowl, then finely chop your sprig of rosemary and the wild garlic and add to the butter with a little salt and pepper. Mix the herbs into the butter until it becomes green and looks like everything is mixed as well as can be.
4Now take your de-boned and butterflied leg of lamb and season the skin side with salt and pepper. Then lay skin side down on a board and smother the inside part of the leg now flat and facing upwards) with the herby butter, making sure that every nook and cranny gets a little attention.
5Now fold in any loose bits on the meat so that you have a rough oblong shape flat on the board, before taking one end of the meat and rolling it. You should end up with a kind of egg shaped piece of meat, with the skin on the outside, and all of the wild garlic butter trapped on the inside.
6Now take some butchers string and tie your stuffed leg up, holding it all together enough to make it transferrable to the oven by hand. With a knife, make some incisions to the outer skin, and stud with pinches of rosemary for extra flavour.
7Next take your potatoes and pop into a baking tray, rubbing with a little vegetable oil, and plenty of salt and pepper before placing into the oven on the bottom rack.
8Now take you lamb leg, and place this directly onto the rack above the potatoes, so that as the butter and lamb fats melt they drip down onto the potatoes. This is where the magic happens, as the mixture of butter and lamb fat means you end up with half roast, half confit wild garlic potatoes that will blow your mind! I also like to throw a few carrots into the spuds at this point too.
9Roast at 200c for 1 hour.
10Remove the lamb from the oven and cover with foil, and transfer the potatoes to a serving dish which can go back into the oven (once turned off) to remain warm whilst the lamb rests and you make your gravy.
11For the gravy, take the roasting tin that had the potatoes in and remove most of the fat until you have around 2 tablespoons left. Place the roasting tin on the hob on a medium heat, and add a tablespoon of plain flower to it with the juices and butter. Now, bit by bit add lamb stock whilst stirring constantly until you have gravy at the desired thickness. Once ready, transfer to a gravy boat.
12Now carve the lamb, set out your potatoes and serve with simple steamed spring greens.