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Photo of Mini lamb roast with peas, mint and almonds by WW

Mini lamb roast with peas, mint and almonds

Total Time
45 min
15 min
30 min
Lamb roast with a feta, garlic and lemon zest filling served with baked potatoes, green vegies and flaked almonds.


Reduced fat feta cheese

40 g, crumbled

Fresh lemon rind

2 tsp, finely grated


1 clove(s), crushed

Lamb leg roast, raw

400 g, (Buy 500g)

Frozen green peas

1 cup(s), (120g) baby

Sugar snap peas

150 g

Snow peas

150 g

Lemon juice

2 tsp

Olive oil

2 tsp

Fresh mint

¼ cup(s)

Flaked almonds

2 tbs, lightly toasted

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
  2. Combine feta, rind and garlic in a bowl. Cut a horizontal slit in the side of the lamb to form a pocket. Spoon feta mixture into pocket and secure with a toothpick or kitchen string.
  3. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook lamb for 2–3 minutes each side or until browned. Place lamb on prepared tray and bake for 20 minutes for medium, or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes before thinly slicing.
  4. Meanwhile, boil, steam or microwave peas, sugar snaps and snow peas until just tender. Drain.
  5. Combine juice and oil in a large bowl. Add combined peas, mint and almonds and toss to combine. Serve with lamb.


SERVING SUGGESTION: Roasted baby (chat) potatoes. TIP: To toast almonds, toss them in a non-stick frying pan over medium heat until golden. You can use chopped hazelnuts instead of almonds.