Roast lamb with mint sauce and roasted vegetables
Lean easy carve lamb roast
1080 g, (buy 1.2kg), fat trimmed
600 g, (kipfler variety), halved
500 g, chopped
2 cup(s), leaves
White wine vinegar
¼ cup(s), (60ml)
Monk fruit sweetener
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Place lamb in a large baking dish. Pour ¾ cup (185ml) water into dish. Rub lamb with oil and season with salt and pepper. Bake, uncovered, for 1 hour 30 minutes or until cooked to your liking. Cover lamb with foil and set aside to rest for 10 minutes before slicing thickly.
- Meanwhile, boil, steam or microwave potatoes and carrots until just tender. Drain. Transfer to a 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.
- Meanwhile, place half the mint, vinegar, sugar and ½ cup (125ml) 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 add to sauce. Cool to room temperature.
- Serve lamb with potatoes, carrots and mint sauce.