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Roast Lamb with Vegetables and Mint Sauce
4.8 27 évaluation
Prép. 45min
Total 2h
6 portions
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Ingrédients

Lamb
  • fresh rosemary leaves only
    3 sprigs
  • lamb leg, bone in
    1500 - 2000 g
  • fine sea salt to taste
  • ground black pepper to taste
  • garlic cloves sliced
    2
  • vegetable oil for brushing
Mint Sauce
  • fresh mint leaves
    20 g
  • cider vinegar
    130 g
  • caster sugar
    50 g
Vegetables
  • water
    500 g
  • vegetable stock paste, homemade
    1 tsp
    1 vegetable stock cube (for 0.5 l), crumbled
  • potatoes peeled, halved or quartered if large
    800 g
  • butternut squash peeled, diced (2 cm)
    600 g
  • sugar snap peas
    300 g

Niveau

moyen

Infos nut. par 1 portion

Protides 37 g
Calories 2614 kJ / 624 kcal
Lipides 34 g
Fibre 6 g
Glucides 40 g

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