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Roast Lamb with Vegetables and Mint Sauce
4.7 33 ratings
Prep. 45min
Total 2 h
6 portions
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Ingredients

Lamb
  • fresh rosemary leaves only
    3 sprigs
  • lamb leg, bone in
    1500 - 2000 g
  • garlic cloves sliced
    2
  • vegetable oil for brushing
  • fine sea salt to taste
  • ground black pepper to taste
Mint Sauce
  • fresh mint leaves
    20 g
  • cider vinegar
    130 g
  • caster sugar
    50 g
Vegetables
  • water
    500 g
  • vegetable stock paste, homemade
    1 tsp
    1 vegetable stock cube (for 0.5 l)
  • potatoes peeled, halved or quartered if large
    800 g
  • butternut squash peeled, diced (2 cm)
    600 g
  • sugar snap peas
    300 g

Difficulty

medium

Nutrition per 1 portion

Sodium 186.2 mg
Protein 59.2 g
Calories 3388.7 kJ / 809.9 kcal
Fat 42.7 g
Fibre 6.6 g
Saturated Fat 17.2 g
Carbohydrates 48.4 g

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