Easter Roast Lamb and Vegetables with Mint Sauce

Celebrate Easter with a classic roast lamb!

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25 mins
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120 mins
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  1. 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.
  2. Surround the lamb with the quartered red onions and potatoes. Drizzle the remaining olive oil over the vegetables and season with salt and pepper.
  3. 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.
  4. About 10 minutes before the lamb is done, cook the peas as per packet instructions, and blanche the asparagus. Taste and season as required.
  5. 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.
  6. Serve the roast lamb and vegetables hot, accompanied by the mint sauce.


  • 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

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