Ingreadient :

• 1 leg of lamb
• 1 small bunch of lavender
• Few sprigs of rosemary
• Hay to cover the roasting tray
• 125g butter, softened
• Salt and pepper
• 1 shallot, peeled and diced
• 200g fresh peas
• 200g broad beans
• 200g sugar snap peas, chopped
• 100g mange tout, chopped
• 100g butter
• 1 small bunch wild garlic
• 1 lemon, juice only

For the sauce

• 200ml veal jus
• 15g butter
• 1 tsp sherry vinegar

Direction :

1. Preheat the oven to 200C.
2. Cover a large roasting tin with hay and rosemary and lavender, then pop the lamb on top. Brush over the butter, season, and roast for 1½ to 2 hours.
3. Warm the butter and water, add the vegetables and warm through for 3 to 4 minutes. Finish with the wild garlic. Heat the jus in a pan, reduce by ½, and then finish with butter and vinegar.