Darts Farm

Topsham, Devon
Tel: 01392 878 200
Email: info@dartsfarm.co.uk

Herby Lamb Roast

Herby Lamb Roast

For us, nothing says Spring like a delicious lamb roast accompanied by minted, seasonal veg and garlic butter new potatoes!

Prep time: 10 minutes
Cook time: 2 hours 25 minutes
Serves: 6
Herby Lamb Roast Image 1
Herby Lamb Roast Image 2

Dietry Information


  • Master Butchers' Whole Leg of Lamb 
  • Large handful of mixed fresh herbs, chopped (mint, parsley, thyme and rosemary)
  • 2-3 tbsp Briscoes Mint Jelly
  • Halen Mon Sea Salt
  • Freshly Milled Black Pepper

Minted Vegetables...

  • 1 Bunch of Chris Eaton's Asparagus
  • Peas
  •  1 Bunch of Spring Onions
  • 25g Softened butter
  • 1 tbsp Freshly chopped mint

Garlic Butter Boiled Potatoes...

  • 2.5kg New Potatoes
  • 1 - 2 cloves of garlic
  • 25g Softened Farmhouse Butter
  • Halen Mon Sea Salt
  • Black Pepper


  1. Preheat oven to 220°C (200°C fan, Gas Mark 7)
  2. Weigh the joint and calculate cooking time. For a leg of lamb, our Master Butchers recommend cooking for 20 minutes at 220°C (200°C fan), and then 20 minutes per 450g at 190°C (170°C fan).
  3. Make several deep and wide slits in the joint between the bones season and stuff with herbs.
  4. Place onto a rack in a roasting tin and open roast in a preheated oven for the calculated cooking time. 10 minutes before the end of cooking remove the joint and brush with the mint jelly and return to the oven.
  5. Put  the potatoes in a large pot of water with a tsp of salt and bring to boil. Once boiling, turn to a medium heat and leave for 15 - 20 minutes (until they are fork tender). Drain potatoes into a large colander. Immediately return the pan to medium heat. Melt the butter and add the olive oil (if using), fresh garlic, and a generous pinch of salt and black pepper. Mix thoroughly to combine. Stir continuously for 1 minute.
  6. Lightly steam your asparagus, peas and spring onions. Mix together the butter with the mint. Once the vegetables are cooked, transfer to a hot serving dish and melt over the mint butter. 
  7. Serve the lamb with the minty spring vegetables and boiled garlic butter new potatoes.

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