- 2kg leg of lamb
- 1 tablespoon chopped fresh rosemary leaves
- 1 large garlic clove, crushed
- 2 tablespoons olive oil
- 700g chat potatoes, halved
- 1kg butternut pumpkin, peeled, cut into wedges
- 2 tablespoons plain flour
- 1/2 cup dry white wine
- 2 cups Massel chicken style liquid stock
- Steamed green peas, to serve
- 1/2 cup white wine vinegar
- 1/3 cup boiling water
- 2 teaspoons brown sugar
- 1 cup fresh mint leaves, finely chopped
- Step 1Make mint sauce Combine vinegar, boiling water, sugar and mint in a jug. Set aside for 2 hours for flavours to develop.
- Step 2Preheat oven to 180°C/160°C fan-forced. Place lamb in a large flameproof roasting pan. Combine rosemary, garlic and half the oil in a bowl. Spoon over lamb. Season with salt and pepper. Place lamb on top shelf of oven. Bake for 1 hour 15 minutes.
- Step 3Place potato and pumpkin on a roasting tray. Drizzle with remaining oil. Season with salt and pepper. Transfer lamb to bottom shelf of oven. Place vegetables on top shelf. Bake for 45 minutes to 1 hour or until vegetables are browned and tender and lamb is cooked to your liking.
- Step 4Transfer lamb to a plate. Cover loosely with foil. Cover vegetables with foil to keep warm. Drain roasting pan, reserving 2 tablespoons pan juices. Place pan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until mixture bubbles. Add wine and juices from resting meat. Simmer for 2 minutes or until wine has reduced by half. Gradually stir in stock. Simmer for 5 minutes or until gravy has thickened. Season with salt and pepper.
- Step 5Serve lamb with baked vegetables, mint sauce, gravy and peas.
- High protein
- Low carb
- Lower gi
Kim’s lamb tips: Remove lamb from fridge 20 minutes before cooking to let it come to room temperature. This will ensure the meat cooks evenly.
If your leg of lamb comes vacuum-sealed, pat dry with paper towel before using.
Invest in a meat thermometer to ensure your roast is cooked to your liking. Test lamb in the thickest part of the leg.
Mint sauce will keep for up to 1 week in an airtight container in the fridge.
- Author: Kim Coverdale
- Image credit: Cath Muscat
- Publication: Super Food Ideas