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Lamb roast with three-veg mash
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Mashed trio of vegetables paired with juicy roast lamb for a cozy family meal.
Ingredients:
  • 1kg boneless mini lamb leg roast
  • 82.50 ml mint jelly
  • 300g carrots, peeled, chopped
  • 500g potatoes, peeled, chopped
  • 375.00 ml frozen peas
  • 75g butter, chopped
  • 128.75 gm milk, warmed
  • Steamed green beans, to serve
  • Fresh mint leaves, to serve
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Place the lamb on a baking tray, spread half of the mint jelly over it, and roast for 45 minutes, or until cooked to your liking. Remove from the oven, brush with the remaining mint jelly, cover loosely with foil, let it rest for 5 minutes, then slice.
  • Cook the carrot in a saucepan of boiling salted water for 20 to 25 minutes until very tender. Drain and return to the pan.
  • Boil the potato in a large saucepan of salted water on medium-high heat for 12 minutes. Add the peas and cook for an additional 2 to 3 minutes until the potato is tender and the peas are cooked. Drain and return to the pan.
  • Incorporate 50g of butter and 1/3 cup of milk into the potato mixture. Mash the vegetables with a potato masher and season with salt and pepper. Combine the carrot mixture with the potato mixture.
  • Top creamy mashed potatoes with tender lamb, crisp beans, and a sprinkle of fresh mint.

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