With Easter around the corner we’ve been going through our favourite lamb recipes – this one was very popular in the store last year so we thought we’d share it with you! The fresh flavours from the mint and garlic work beautifully with the richness of the lamb, making it the perfect meal for a spring afternoon with the family. We got our leg of lamb from Northfield Farm at Borough Market.


  • 1 leg spring lamb (1.5-2kg including bone)
  • Small handful each of mint
  • Flat leaf parsley and coriander
  • 4 garlic cloves 
  • Small piece of ginger
  • 3 fresh red chillies
  • 50ml lemon juice
  • 75ml soy sauce
  • 125ml nut oil
  • 3 tbsp honey
  • 2 tbsp red wine vinegar
  • 100ml water

Serve with:

  • Roasted honey and sea salt glazed Jerusalem artichokes and red carrots
  • Extra creamy whipped mashed potato
  • Simple green salad with a french white wine vinaigrette
  • Strong red Bordeaux ie. Pauillac 


  1. Peel and finely chop the garlic and ginger. Finely chop the chillies (include or exclude seeds and core for desired spiciness) and all herbs. Combine in a bowl and mix (if you want a smoother marinade crush the garlic, ginger, chilli and herbs in a mortar & pestle first)
  2. Make 30-50 small incisions in the lamb
  3. Pour the marinade evenly over the lamb and rub into the incisions. Leave covered to marinate for a minimum of 12 hours (6 hours in the fridge; 6 additional hours at room temperature immediately before cooking)
  4. Preheat the oven to 220°C/200°C Fan/Gas Mark 8
  5. Pop the lamb in a roasting pan and then into the oven. Immediately turn the oven down to 170°C/150°C Fan/Gas Mark 3 and cook or 1 hour/1 hour and 15 minutes (for pink)
  6. Baste the lamb every 15 minutes with the juices and marinade from the bottom of the tray
  7. Remove the lamb from the oven, cover with foil and rest for 15 minutes before carving/serving

BK Tips

  • The quality and age of the lamb is extremely important given how flavoursome lamb is