Roast Lamb with Vegetables and Mint Sauce
TM6 TM5

Roast Lamb with Vegetables and Mint Sauce

4.8 ( 21 ratings )

Ingredients

Lamb

  • 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

Mint Sauce

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

Vegetables

  • 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
624 kcal / 2614 kJ
Protein
37 g
Fat
34 g
Carbohydrates
40 g
Fibre
6 g

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