Roast Lamb with Vegetables and Mint Sauce

Name: Roast Lamb with Vegetables and Mint Sauce
Prep time: 45 min
Cook time: 2 h
Total time: 2 h
Yield: 6 portions
Ingredients: 3 sprigs fresh rosemary; 1500 - 2000 g lamb leg, bone in; fine sea salt; ground black pepper; 2 garlic cloves; vegetable oil; 20 g fresh mint leaves; 130 g cider vinegar; 50 g caster sugar; 500 g water; 1 tsp vegetable stock paste, homemade; 800 g potatoes; 600 g butternut squash; 300 g sugar snap peas

4.8 (21 ratings)

Difficulty medium

Preparation time 45 min

Total time 2h

Serving size 6 portions

Ingredients

3 sprigs fresh rosemary, leaves only
1500 - 2000 g lamb leg, bone in
fine sea salt, to taste
ground black pepper, to taste
2 garlic cloves, sliced
vegetable oil, for brushing

20 g fresh mint leaves
130 g cider vinegar
50 g caster sugar

500 g water
1 tsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l), crumbled
800 g potatoes, peeled, halved or quartered if large
600 g butternut squash, peeled, diced (2 cm)
300 g sugar snap peas

Nutrition: per 1 portion
Calories: 2614 kJ / 624 kcal
Protein: 37 g
Carbohydrates: 40 g
Fat: 34 g
Fibre: 6 g