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Photo of Roast lamb with mint salsa verde by WW

Roast lamb with mint salsa verde

Total Time
2 hr
20 min
1 hr 40 min
This succulent lamb is served with tender roasted potatoes, capsicum and a fresh mint and parsley salsa


Oil spray

1 x 3 second spray(s)

Lamb leg roast, raw

1120 g, (1.6kg), fat trimmed


640 g, (Desiree), chopped

Lemon juice

¼ cup(s)

Olive oil

1 tbs

Red capsicum

2 medium, thickly sliced

Whole grain mustard

2 tsp

Capers, rinsed, drained

1 tsp, chopped

Fresh flat-leaf parsley

1 cup(s), finely chopped

Fresh mint

½ cup(s), finely chopped

Green string beans, cooked without added fat

200 g


  1. Preheat oven to 180°C or 160°C fan-forced. Using a sharp knife, cut twelve 2cm incisions in lamb. Insert a slice of garlic into each incision. Season lamb with salt and freshly ground black pepper. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Add lamb and cook, turning, for 5 minutes or until browned. Place in a baking dish and top with rosemary sprigs. Bake for 1 hour 15 minutes or until cooked to your liking.
  2. Meanwhile, boil, steam or microwave potatoes until just tender. Drain. Combine 2 tablespoons juice and half the oil in a large bowl. Add potatoes and turn to coat. Season with salt and freshly ground black pepper. Place potatoes in a baking dish and bake in oven with lamb for the last 45 minutes of cooking.
  3. Transfer lamb to a plate. Discard rosemary. Cover with foil and set aside to rest for 10 minutes before slicing thinly. Increase oven temperature to 220°C or 200°C fan-forced. Add capsicum to potatoes and bake for 20 minutes or until lightly browned.
  4. Combine remaining juice and oil in a bowl. Add mustard, capers, 1 tablespoon water, parsley and mint. Stir salsa verde to combine.
  5. Serve lamb with salsa verde, roast potatoes and capsicum, and beans.


Easy-carve lamb is a lamb leg that has had most of the bone removed, which means it cooks faster and makes carving easier.