Roast Lamb with Vegetables and Mint Sauce

4.6 35 ratings

Prep. 45 min

Total 2 h

6 portions

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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