Easter Lamb with Roast Spring Onions
| Yield: | 8 servings |
| Categories: |
| 1 | Leg of spring lamb | |
| Salt and freshly ground pepper | ||
| 12 | Spring onions; trimmed, up to18 | |
| GRAVY | ||
| 600 | ml | Lamb stock or home-made chicken stock |
| A little roux | ||
| Salt and freshly ground black pepper | ||
| TO SERVE | ||
| Mint sauce | ||
| 1 | Sprig mint and parsley |
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