Preparation time is 30minutes
Cook time is 2hours
Total time is 2hours 30minutes
Serve is for 6 people
Estimated cost per serve is 7.93 dollar
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 1.80kilograms Woolworths lamb leg roast
- 1/4 cup extra virgin olive oil
- 1 clove large garlic, cut into 12 slices
- 1 sprig rosemary, cut into 12 small sprigs
- 1kilograms white washed potatoes, coarsely chopped
- 1/2 cup apple cider vinegar
- 2tablespoons raw sugar
- 1/2teaspoons cooking salt
- 1 bunch mint, leaves picked, finely chopped
- 500grams frozen Birds Eye country harvest peas, corn and capsicum
Nutrition per serving
3570kJ / 852Cal
3570 Kilojoules or 852 Calories
41% of daily energy intake*
Protein
66.0grams
Fat
46.7grams
Carbs
37.2grams
Sugars
9.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
It’s easy to make this succulent roast lamb with homemade mint sauce. This juicy rosemary and garlic lamb roast will be a hit with the whole family.
Method
Step 1 of 5
Preheat oven to 180°C/160°C fan-forced.
Step 2 of 5
Place lamb in a roasting pan. Rub lamb with 1 tbs oil and season. Using a small, sharp knife, make 12 small cuts in top of lamb. Insert 1 garlic slice and 1 rosemary sprig into each cut. Cook lamb according to packet instructions. Stand, loosely covered with foil, for 15 minutes.
Step 3 of 5
Meanwhile, once lamb has been in oven for 30 minutes, place potato on a baking paper-lined baking tray. Drizzle with remaining oil. Bake for 1 hour 30 minutes or until golden and crisp. Season with pepper.
Step 4 of 5
Meanwhile, place vinegar, sugar and salt in a small saucepan over medium-low heat. Cook, stirring, for 1 minute or until sugar and salt have dissolved. Transfer vinegar mixture to a bowl. Stir in mint. Season with pepper.
Step 5 of 5
Cook frozen vegetables according to packet instructions. Slice lamb and serve with potato, vegetables and mint sauce.
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