Quick & Easy

Spring roast lamb with mint sauce

Roast lamb is always a crowd pleaser. Team it with mint sauce and you'll be rewarded with rapturous applause and cheering. Well, almost.
Spring roast lamb with mint sauce
1H 35M



1.Combine oil, garlic, juice and oregano in small bowl. Rub lamb all overwith garlic mixture, inside and out. Cover; refrigerate 3 hours or overnight.
2.Preheat oven to 200ºC/180ºC fan-forced.
3.Place potatoes in large oiled baking dish. Pour stock over potatoes; top with rosemary sprigs. Place lamb on top of potatoes. Roast, uncovered, about 1 hour or until lamb is cooked as desired. Remove lamb from dish; cover, stand 15 minutes.
4.Increase oven temperature to 240ºC/230ºC fan-forced; roast potatoes further 15 minutes or until browned.
5.Make mint sauce.
6.Serve lamb with potatoes and sauce, and red coleslaw, if desired. mint sauce blend or process mint, almond meal and garlic until finely chopped. Transfer mixture to small bowl; stir in oil and juice.

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