Easter Roast Lamb with Fresh Mint Sauce

Make this delicious roast lamb for Easter, so you can sit around the table and enjoy good wholesome food with your loved ones. Roast lamb wouldn’t be the same without fresh mint sauce and golden roast spuds.

1 Te Mana Lamb Bone In Leg (1.8 kg)
1 bag (700g) Wilcox Piccolos Bite Size Medley Potatoes
2 tbsp Olivado Avocado Oil with Rosemary
Salt & pepper, to taste

3 sprigs Superb Herb Rosemary
2 tbsp Olivado Avocado Oil with Rosemary
1 Lemon, zest & juice
8 Garlic cloves, peeled

Mint Sauce:
1 cup Superb Herb Mint leaves, finely chopped
2 tbsp DYC White Wine Vinegar
1 cup Boiling water
2 tsp Caster sugar
A pinch of Salt

Serve with (optional):
Steamed peas

For the Roast: Preheat the oven to 200°C. Place a rack in the centre of the oven and a lined roasting tray underneath.
Add all marinade ingredients to a small blender and blend until chunky.
Season lamb with salt and pepper then pour marinade over lamb. Place the lamb on the hot bars in the oven above the tray. Roast for 45 minutes then add potatoes.
For the Mint Sauce: Pour boiling water over the mint and leave it to steep for a few minutes before draining through a sieve (this will increase the flavour), then rinse the mint under cold water (to stop it cooking). In a small bowl stir sugar into vinegar, then stir in mint. Add a pinch of salt and leave to infuse.
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