[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 24/02/2024. See terms.
Lamb roast with apple, cucumber and mint jelly

Lamb roast with apple, cucumber and mint jelly

Total Time
4 hr 35 min
20 min
45 min
Apple, lime, cucumber and mint jelly paired with tender roast lamb and vegies sounds like the perfect roast dinner to us.


Apple juice no added sugar

1¼ cup(s), clear (310ml)

Lite jelly, prepared

9 g, lime variety

Lebanese cucumber

1 medium, deseeded, finely chopped

Fresh mint

2 cup(s), leaves, finely chopped (1 cup)


650 g, unpeeled, cut into 5cm pieces


4 cup(s), (1 small) chopped

Oil spray

1 x 3 second spray(s)

Lamb leg roast, raw

800 g


  1. Place juice in a small saucepan and bring to the boil over high heat. Place jelly crystals in a heatproof bowl. Add juice to jelly crystals and stir until crystals have dissolved. Stir in ½ cup (125ml) water. Cover and place in the fridge for 30 minutes or until jelly has the consistency of egg white.
  2. Stir cucumber and chopped mint into jelly. Spoon jelly mixture into an airtight container. Cover and place in the fridge for 3 hours or until firm (turn container frequently for even distribution of cucumber and mint).
  3. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Spread pumpkin and cauliflower on prepared tray. Lightly spray with oil. Place lamb in a baking dish. Season with salt and pepper. Roast lamb and vegetables for 40–50 minutes or until lamb is cooked to your liking and vegetables are tender. Transfer lamb to a plate. Cover and set aside for 5 minutes before slicing.
  4. Serve lamb and vegetables with mint jelly and extra mint.


SERVING SUGGESTION: Steamed zucchini batons.