New Zealand Lamb Roast with Mint Sauce
Garlic-rosemary roast lamb served with bright mint sauce, potatoes, carrots, and peas.
Equipment
- Roasting pan
- Small saucepan
- Instant-read thermometer
- Carving board
Ingredients
Lamb and Vegetables
- 2 lb boneless leg of lamb tied
- 2 tbsp olive oil
- 4 cloves garlic sliced
- 2 tbsp fresh rosemary chopped
- 2 lb baby potatoes halved
- 4 large carrots halved lengthwise
- 2 cups green peas fresh or frozen
Mint Sauce
- 1/2 cup fresh mint leaves finely chopped
- 2 tbsp apple cider vinegar
- 1 tbsp granulated sugar
- 2 tbsp boiling water
Instructions
Roast the Lamb:
- Heat the oven to 230°C / 450°F. Rub lamb with oil, garlic, rosemary, salt, and pepper.
- Arrange potatoes and carrots around the lamb in a roasting pan.
- Roast for 15 minutes, then reduce the oven to 180°C / 350°F and roast for 55 to 70 minutes, until the center reaches your preferred doneness.
- Transfer lamb to a board and rest for 20 minutes under loose foil. Cook peas separately until just tender.
Make the Sauce and Serve:
- Stir mint, vinegar, sugar, and boiling water together and rest for 15 minutes.
- Slice the lamb across the grain and serve with vegetables and mint sauce.
Notes
- Cooking time varies with the shape of the lamb and desired doneness.
- Bring the lamb close to room temperature before roasting for more even cooking.
Nutrition
Calories: 570kcalCarbohydrates: 43gProtein: 43gFat: 25gSaturated Fat: 8gCholesterol: 140mgSodium: 560mgFiber: 8gSugar: 10g