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Photo of Roast lamb with mint sauce and roasted vegetables by WW

Roast lamb with mint sauce and roasted vegetables

8 - 9
PersonalPoints™ per serving
Total Time
1 hr 55 min
15 min
1 hr 30 min
You’ll never buy shop bought mint sauce again after learning how to make your own. This fresh and zingy version is a perfect complement to your juicy roast lamb.


Lean easy carve lamb roast

1080 g, (buy 1.2kg), fat trimmed

Olive oil

1 tbs


600 g, (kipfler variety), halved


500 g, chopped

Fresh mint

2 cup(s), leaves

White wine vinegar

¼ cup(s), (60ml)

Monk fruit sweetener

2 tbs

Oil spray

1 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.
  4. Serve lamb with potatoes, carrots and mint sauce.


SERVING SUGGESTION: Steamed broccoli and beans.TIP: Scrub kipfler potatoes with a plastic kitchen brush or scourer to remove any dirt before cooking.Store mint sauce in an airtight container in the fridge for up to 1 week.