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Photo of Slow-baked lamb with fresh mint sauce by WW

Slow-baked lamb with fresh mint sauce

Total Time
4 hr 5 min
20 min
3 hr 45 min


Lamb leg roast, raw

1200 g, (Buy 1.5kg), half lamb leg, fat trimmed

Fresh rosemary

2 tbs, 4 sprigs, cut into mini sprigs


1 clove(s), thinly sliced

Olive oil

1 tbs

Vinegar, Sherry

80 ml, (1/3 Cup)

Caster sugar

¼ cup(s), (55g)

Fresh mint

2 cup(s)


3 large, (360g), kipfler variety, scrubbed, quartered

Brussels sprouts

12 individual, halved


2 cup(s), (Buy 1 small cauliflower), cut into florets


  1. Preheat oven to 170°C or 150°C fan-forced. Cut twelve 2cm-wide slits in lamb. Press a garlic slice and a mini rosemary sprig into each slit. Place lamb in a baking dish. Drizzle with half the oil and season with salt and pepper. Bake, covered, for 3 hours.
  2. Increase oven to 200°C or 180°C fan-forced. Add potatoes, brussels sprouts and cauliflower to dish with lamb and drizzle with remaining oil. Bake for 45 minutes or until lamb and vegetables are golden and tender. Season with salt and pepper.
  3. Meanwhile, bring ¼ cup (60ml) water, vinegar and sugar to the boil in a small saucepan over medium heat. Remove from heat. Season with salt and stir until sugar has dissolved. Set aside to cool. Once cooled, process mint and vinegar mixture in a food processor until mint is finely chopped.
  4. Thickly slice lamb. Serve with potatoes, sprouts, cauliflower and fresh mint sauce.


SERVING SUGGESTION: Steamed baby carrots. TIP: Store any leftovers in an airtight container in the fridge for up to 3 days. Store sauce in a separate container. Reheat in the microwave.