Roast lamb with mint sauce and roasted vegetables
1 hr 45 min
1 hr 30 min
You’ll never buy store–bought mint sauce again after learning how to make your own. This fresh and zingy version is the perfect complement to your juicy roast lamb.
Lamb leg roast, raw
600 g, (kipfler variety), halved
500 g, cut into 5cm pieces
1 x 3 second spray(s)
2 cup(s), leaves
White wine vinegar
¼ cup(s), (60ml)
Monk fruit sweetener
- Preheat oven to 180°C. Place lamb in a large baking dish, rub with oil and season with salt and pepper. Pour ¾ cup (185 ml) water around the lamb in dish. Bake, uncovered, for about 1 hour 15 minutes or until lamb is cooked to your liking. Cover lamb with foil and rest for 10 minutes before slicing thickly.
- Meanwhile, boil, steam or microwave potatoes and carrots until just tender. Drain. Transfer to a separate baking dish. Lightly spray potatoes and carrots with oil and season with salt and pepper. Bake with lamb for the last 45 minutes of cooking or until tender and golden.
- To make mint sauce, place half the mint, vinegar, sweetener and ½ cup (125 ml) water in a small saucepan over medium heat. Bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until slightly reduced. Strain sauce into a jug. Discard solids. Finely chop remaining mint leaves and stir through sauce. Cool to room temperature.
- Serve lamb with potatoes, carrots and mint sauce.