Photo of Roast lamb with mint salsa verde by WW

Roast lamb with mint salsa verde

7
7
5
SmartPoints® value per serving
Total Time
2 hr
Prep
20 min
Cook
1 hr 40 min
Serves
8
Difficulty
Moderate
This succulent lamb is served with tender roasted potatoes, capsicum and a fresh mint and parsley salsa

Ingredients

Oil spray

1 x 3 second spray(s)

Lean lamb leg roast

1120 g, (1.6kg), fat trimmed

Potato

640 g, (Desiree), chopped

Lemon juice

¼ cup(s)

Olive oil

1 tbs

Red capsicum

2 medium, thickly sliced

Wholegrain mustard

2 tsp

Baby capers, rinsed, drained

1 tsp, chopped

Fresh flat-leaf parsley

1 cup(s), finely chopped

Fresh mint

½ cup(s), finely chopped

Green beans, cooked

200 g

Instructions

  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.

Notes

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