Simple roast lamb with samphire and broad beans

It’s hard to beat a fine roast on a Sunday. Juicy lamb is great with salty samphire and buttery broad beans and the mashed potatoes help you mop up all the lovely juices.

  • Preparation time: 15
  • Cooking time: 2 hours
  • Total time: 2 hours 15 minutes

Serves: 6


2kg Waitrose New Zealand Whole Lamb Leg

1 large onion, thickly sliced

300ml dry white wine

250g frozen baby broad beans

1 tbsp olive oil

1 echalion shallot, chopped

2 garlic cloves, finely chopped

2 x 90g packs Waitrose Samphire 

Grated zest and juice of 1 lemon

1 tbsp Cooks’ Ingredients Nonpareille Capers, drained, rinsed and roughly chopped

2 tbsp chopped fresh parsley

Mashed potatoes, to serve


1. Take the lamb out of the fridge 30 minutes before cooking. Preheat the oven to 220°C, gas mark 7. Place the sliced onion in a roasting tin and pour over the wine and 150ml water. Sit the lamb on top and roast for 45 minutes, then reduce the heat to 190°C, gas mark 5 and cook for a further 1-1 ours until cooked to your liking. Remove the lamb from the oven, wrap in foil and allow to rest for 20 minutes.

2. Meanwhile, cook the broad beans in a pan of boiling water for 3 minutes until tender, then drain and set aside. 

3. Heat the oil in a large frying pan and cook the shallot and garlic for 2 minutes, then add the samphire and cook for 3 minutes until tender. Add the broad beans, lemon zest and juice and capers and cook for another 1-2 minutes until piping hot. Stir in the parsley.

4. Carve the lamb. Serve with the vegetables and mashed potatoes.