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    Simple roast lamb with samphire and broad beans

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    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.

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