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Minted leg of lamb with roasted vegetables
Minted leg of lamb with roasted vegetables
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Upgrade your Sunday roast with a minty twist on classic lamb, skipping the rosemary and gravy for a juicy and flavorful dish that will steal the spotlight.
Ingredients:
  • 1.8kg leg of lamb
  • 2 garlic cloves, crushed
  • 82.50 ml mint jelly, warmed
  • 1kg Dutch cream potatoes, peeled, quartered
  • 1kg Kent pumpkin, cut into 3cm wedges
  • 36.40 gm olive oil
  • Steamed green peas, to serve
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease a large roasting pan lightly. Put the lamb in the pan. Combine garlic with mint jelly, then brush the lamb all over with the mixture. Season generously with salt and pepper.
  • Roast the lamb, brushing with the remaining jelly every 20 minutes, for 1 hour and 30 minutes until medium or as desired.
  • In a large bowl, combine potatoes and pumpkin, drizzle with oil, season with salt and pepper, and toss until coated. Add the potato mixture to the roasting pan for the final 40 minutes of cooking, remembering to turn halfway through.
  • Take the lamb out of the oven. Cover it loosely with foil and let it rest for 15 minutes before slicing. Serve the warm lamb with potato, pumpkin, and peas.

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