Roast lamb leg and vegies with fresh mint sauce
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4 (with 4 serves of lamb leftover)
Time to make:
1 hr 30 mins (Hands-on time: 15 mins, Cooking time: 75 mins)
$3.35 per serve
(at time of publication)
Full ingredients list:
- 1.5kg leg of lamb, trimmed or 1kg Easy Carve leg lamb
- 3 cloves garlic, sliced
- 2 sprigs rosemary, chopped
- cooking oil spray
- 4 potatoes, halved
- 400g pumpkin, chopped
- 2 carrots, peeled, chopped
- 1/2 cup apple cider vinegar
- 1/4 cup caster sugar
- 1 cup finely chopped mint leaves
- 2 cups steamed snow peas, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Place a rack into a roasting dish. Using a small sharp knife, make small deep cuts over lamb. Insert garlic slices and rosemary sprigs into cuts. Spray lamb with oil, place onto rack and place dish in oven. Cook for 1 hour to 1 hour 15 minutes for medium rare, or until cooked to your liking (Easy Carve leg of lamb should take about 1 hour).
Step 2 Meanwhile, place potatoes, pumpkin and carrots into a baking dish or roasting pan. Spray with oil. Roast for 1 hour, or until golden and crisp.
Step 3 Meanwhile, place apple cider vinegar and sugar into a small saucepan over medium heat. Stir until sugar dissolves and mixture comes to the boil. Simmer for 8 minutes, or until mixture thickens slightly. Remove from heat and stir through mint. Transfer to a serving jug. Cool.
Step 4 Transfer lamb onto a chopping board. Cover with foil and stand for 10 minutes before slicing. Serve lamb with vegies and mint sauce.
About this recipe
First published: July 2012