Roast Lamb with Vegetables and Mint Sauce

4.8 27 évaluations

Prép. 45min

Total 2h

6 portions

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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