The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spring lamb, asparagus & roasted jersey royals
It’s the ultimate taste of British springtime! Tender asparagus meet creamy jersey royal potatoes and succulent, pasture-grazed British lamb. A homemade mint sauce and garnish of delicate pea shoots make this perfect for Sunday lunch.
Prep in 10
High protein
New
Serving size
Ingredients
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 lamb leg steaks
- 1 shallot (use half)
- 130g asparagus
- 25g honey (use a quarter)
- 2 carrot
- 2 garlic clove
- 300g jersey royal pearls
- 25g pea shoots
- 4 tbsp red wine vinegar
- 1 handful of fresh mint
Nutritional Information
Calories: 658
Protein: 37g
Carbs: 43g
Fat: 37g
Ingredients
- 25g honey (use a quarter)
- 1 shallot (use a quarter)
- 4 tbsp red wine vinegar
- 25g pea shoots (use half)
- 300g jersey royal pearls (use half)
- 1 handful of fresh mint (use half)
- 1 lamb leg steak
- 2 garlic clove
- 130g asparagus (use half)
- 2 carrot
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 735
Protein: 39g
Carbs: 58g
Fat: 38g
Spring lamb, asparagus & roasted jersey royals
It’s the ultimate taste of British springtime! Tender asparagus meet creamy jersey royal potatoes and succulent, pasture-grazed British lamb. A homemade mint sauce and garnish of delicate pea shoots make this perfect for Sunday lunch.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Halve the potatoes. Peel the carrots, halve lengthways, then slice diagonally. Place in a saucepan with a sprig of mint, cover with lightly salted boiling water and boil for 10 mins, until almost cooked through.
- Make the mint sauce. Finely dice the half shallot. Finely chop the mint leaves. Place both in a bowl with the vinegar, 3 tbsp cold water, 1 tsp honey and a pinch of sea salt. Mix and reserve for later.
- For the gravy, dissolve the stock cube in a jug with 70ml boiling water. Add 1 tbsp mint sauce, mix, then pour the gravy into a medium ovenproof dish.
- Drain the veg and place on a lined baking tray. Drizzle with 2 tsp oil; season with salt and black pepper. Mix thoroughly. Roast for 15 mins, until golden.
- Crush the garlic. Season the lamb with sea salt and black pepper. Heat a medium frying pan with 2 tsp oil on a high heat. Add the garlic and steak, cook for 2 mins on each side, until turning golden, then transfer to the oven dish. Place in the oven and cook for 5 mins for medium-rare or 8-10 mins for well-done.
- Trim the asparagus and place into the saucepan from earlier. Cover with lightly salted boiling water and boil for 2-3 mins, then drain.
- Serve the lamb steaks with the roasted veg, asparagus and gravy. Garnish with the pea shoots and mint sauce.
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