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Preheat the oven to 160°C. Rub the rolled lamb all over with a tbsp of olive oil, salt and pepper. In a hot frying pan, seal the lamb on each side until golden brown (don't remove the string as this will keep the joint together when cooking).
Place the lamb in a roasting tin and pour the cooking juices from the frying pan on top. Cook in the oven for 45 mins-1 hour, basting with the roasting juices from the pan every now and again. Peel the shallots then slice down the centre, keeping the root intact. Halfway through the cooking, place the shallots underneath the lamb breast and continue roasting.
For the wild garlic oil, wash the wild garlic leaves then finely chop. Add to a bowl, along with the olive oil, a teaspoon of salt and the lemon juice.
Once the lamb is cooked, remove from the roasting tray, cover with tin foil and rest for 20 minutes (you can keep the shallots warm in the oven). Thickly slice the lamb and serve with the roasted shallots and a drizzle of wild garlic oil. Serve with buttery potatoes and a crisp green salad.
From the larder