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Roast lamb with herb butter, smashed potatoes and minted peas
Roast lamb with herb butter, smashed potatoes and minted peas
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Prep Time:
40 minutes
Cook Time:
130 minutes
Total Time:
170 minutes
Gather loved ones for succulent roast lamb, paired with creamy mashed potatoes and fresh mint peas.
Ingredients:
  • 100g butter, softened
  • 6 sprigs thyme, leaves removed
  • 2 sprigs rosemary, leaves removed
  • 62.50 ml flat-leaf parsley leaves
  • 2 garlic cloves
  • 125.00 ml mint leaves
  • 2.5kg Lamb Leg Roast
  • 1kg baby potatoes
  • 27.30 gm olive oil
  • 2 spring onions, thinly sliced
  • 500g Baby Peas
Instructions:
  • Preheat the oven to 180C. Combine butter, thyme, rosemary, parsley, garlic, and half the mint in a food processor until smooth. Season with salt and pepper. Place the lamb leg on a large piece of foil, make shallow slashes on the lamb, and spread the herb butter mixture all over, ensuring it gets into the cuts. Seal the foil around the lamb, place it in a roasting pan, and roast for 1 hour before uncovering.
  • Cook the potatoes in boiling water in a saucepan for 15 minutes or until tender, then drain.
  • Place the potatoes on a lined baking tray and gently crush them with the back of a spoon. Drizzle with 1 tablespoon of oil, season, and roast alongside the lamb for an additional hour. Transfer the lamb to a plate, cover with foil, and let it rest for 20 minutes.
  • After letting the lamb rest, warm the rest of the oil in a large frying pan over medium heat. Sauté the spring onion for 2 minutes. Turn the heat up to high, then add peas and 1/4 cup (60ml) water. Cook for 2 minutes. Stir in the remaining mint and 2 tablespoons of pan juices. Cook for an additional 2 minutes and season to taste.
  • Transfer the succulent lamb onto a decorative platter. Surround the tender meat with a side of crushed potatoes and peas. Present the dish with a delectable drizzle of the flavorful pan juices.

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