Video: Mark Sargeant’s mini roasted lamb

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

Matt Wright
The author:

Matt lives in Leicestershire with his wife, two kids and dog. He is passionate about British pubs, slow food and home brewing. He founded Great Food Club (originally as Great Food Magazine) in 2010 after being inspired by local producers near his home town of Melton Mowbray - Britain's 'Rural Capital of Food'.