Honeycomb Leg of Lamb & Minted Jersey Royals

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Honeycomb Leg of Lamb & Minted Jersey Royals

A classic combination of flavours, this leg of lamb roast is given a deliciously sweet finish with a sprinkling of sticky honeycomb. This roast lamb recipe is the perfect meal for a family with simple accompaniments — potatoes, mint, peas — making preparation, cooking and clearing up a breeze.

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  • 1.Preheat the oven to 200°C.
  • 2.Snip the rosemary and thyme into small sprigs. Using a small knife, pierce six or seven holes in the lamb and stud with the rosemary, thyme and garlic.
  • 3.Season the lamb with salt and pepper and roast in the oven for approximately 1 hour 30 mins or until cooked to your liking.
  • 4.Towards the end of the cooking time, cook the Jersey Royals in boiling salted water with three of the mint stalks, for 10 – 15 minutes or until tender.
  • 5.Place the frozen peas in boiling water and bring the water quickly back to the boil. Cook for approximately 2 - 5 minutes or until just tender.
  • 6.Chop the remaining mint and mix together with the warm Jersey Royals and butter.
  • 7.Carve the lamb and serve with the potatoes, peas and a scattering of fresh honeycomb.


  • 2kg leg of lamb
  • 3 sprigs of rosemary
  • 3 sprigs of thyme
  • 4 garlic cloves, roughly sliced
  • Salt and pepper to taste

For The Side

  • 150g of honeycomb
  • 454g of Jersey Royal potatoes
  • 5 sprigs of mint
  • 500g of frozen garden peas
  • 85g of butter

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