Lamb with Mint & Elderflower – Saturday Spring Supper


Despite a distinct lack of Spring-like weather (or at least not the sort I had in mind) it was about time to get a bit more involved in some of the food of the season – which to me means roast lamb. I usually make a mint and redcurrant sauce to go with it, but wanted to have a bit of a play around bringing elderflower into the mix.  In the interest of full disclosure, this took a couple of runs.  The first time around I started with a tried and tested mint and redcurrant recipe (courtesy of Delia) but made an elderflower jelly to use in place of the redcurrant – the taste was good but the sauce didn’t thicken back up in the same way as the original, the colour wasn’t overly appealing – I also missed the redcurrant in there a lot more than I thought I might.  When I made it again I kept some of the redcurrant jelly but replaced half of it with elderflower cordial which was a much better balance, with all the good bits from the original and a kick of freshness from the elderflower.  Recipes and menu below… S


Bloody Mary tomatoes & celery salt here
Avocado & yoghurt dip here
Pea, mint and spring onion soup with parmesan crisps here
Shoulder of lamb with mint & elderflower
Apple tart fine with salted caramel sauce and vanilla ice cream here


Recipe: Shoulder of Lamb with Mint & Elderflower (serves 8)

3kg leg of lamb
4 garlic cloves (each cut into three)
10g rosemary
Olive oil

For the sauce:

8 tbsp elderflower cordial
9 tbsp red wine vinegar
6 tbsp redcurrant jelly
6 heaped tbsp chopped mint

Step 1: Heat red wine vinegar with redcurrant jelly until the redcurrant jelly melts.  Add the elderflower
Step 2: Add the mint and stir well.  Set aside and reheat gently when ready to serve.

For the lamb:

Preheat the oven to 180°C (fan)

Step 1: Bring the lamb out of the fridge around 2 hours before cooking so the whole joint is at room temperature.  Rub with olive oil, make incisions around 1 inch apart all over the lamb and fill with a slice of garlic or sprig of rosemary.  Sprinkle with salt and set aside

Step 2: Place the lamb in the oven for 15 minutes at 180°C, turn the oven down to 160°C and cook for a further 1h 30 (for pink lamb)

Step 3: Remove and rest for around 15 minutes before carving.  Serve with the elderflower and mint sauce.


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