Easter Roast Lamb and Vegetables with Mint Sauce
Celebrate Easter with a classic roast lamb!
Serves
6
Prep
25 mins
Cook
120 mins
Method
- Preheat your oven to 175°C. Rub the lamb with 2 tablespoons of olive oil, then season generously with salt, pepper, and rosemary. Arrange in a large roasting pan.
- Surround the lamb with the quartered red onions and potatoes. Drizzle the remaining olive oil over the vegetables and season with salt and pepper.
- Roast in the preheated oven for about 1 hour and 30 minutes for the lamb shoulder (or 2 hours for the lamb leg), or until the meat is tender and the vegetables are golden and crispy. Halfway through, add the carrots.
- About 10 minutes before the lamb is done, cook the peas as per packet instructions, and blanche the asparagus. Taste and season as required.
- Once the lamb is roasted to your liking, remove from the oven and rest on a cutting board for 10 minutes before slicing. This allows the juices to settle back into the meat.
- Serve the roast lamb and vegetables hot, accompanied by the mint sauce.
Ingredients
- 1 lamb shoulder or leg (approximately 1 - 2kgs)
- 4 tablespoons olive oil
- 4 sprigs of fresh rosemary
- Salt and freshly ground black pepper, to taste
- 4 large red onions, quartered
- 8 medium potatoes, quartered
- 1 cup frozen peas
- 4 large carrots, sliced
- 1 bunch asparagus, trimmed
- 200ml mint sauce
