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Sliced New Zealand roast lamb with roasted potatoes, carrots, peas, and fresh mint.

New Zealand Lamb Roast with Mint Sauce

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Garlic-rosemary roast lamb served with bright mint sauce, potatoes, carrots, and peas.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Resting 20 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: New Zealand
Calories: 570
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Roasting pan
  • Small saucepan
  • Instant-read thermometer
  • Carving board

Method
 

Roast the Lamb:
  1. Heat the oven to 230°C / 450°F. Rub lamb with oil, garlic, rosemary, salt, and pepper.
  2. Arrange potatoes and carrots around the lamb in a roasting pan.
  3. 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.
  4. Transfer lamb to a board and rest for 20 minutes under loose foil. Cook peas separately until just tender.
Make the Sauce and Serve:
  1. Stir mint, vinegar, sugar, and boiling water together and rest for 15 minutes.
  2. Slice the lamb across the grain and serve with vegetables and mint sauce.

Nutrition

Calories: 570kcalCarbohydrates: 43gProtein: 43gFat: 25gSaturated Fat: 8gCholesterol: 140mgSodium: 560mgFiber: 8gSugar: 10g

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.