Video: Mark Sargeant’s mini roasted lamb

March 24th, 2014

Published on March 24, 2014

Michelin-starred chef Mark Sargeant has recorded a video recipe for Great Food Club members. Get yourself some lamb from your local Great Food Club business and try this…

Here’s the list of ingredients…

Mini lamb roasting joints

• 1 x 350-400g lean mini lamb leg or shoulder roasting joint
• 450g small new potatoes
• 2 medium onions, cut into wedges
• 20ml oil
• 3 fresh bay leaves, torn

For the warm spice mix:
• 1tsp cumin powder
• 1tsp tumeric
• 2tsp ground coriander
• Salt and freshly milled black pepper
• Juice of 1 small orange

The author:

Matt lives in Melton Mowbray, Leicestershire. He is passionate about the independent food & drink sector and founded Great Food Club in 2010 after being inspired by local producers near his home town.