Roast Lamb with Vegetables and Mint Sauce
TM5 TM6

Roast Lamb with Vegetables and Mint Sauce

Ingredients

Lamb

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

Mint Sauce

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

Vegetables

  • 500 g water
  • 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

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