Name: Lamb roast with minted spring vegetables
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4
Ingredients: 1 kilogram easy-carve boneless lamb leg mini roast; 2 clove garlic, cut into slivers; 2 tablespoon olive oil; 12 chat potatoes; 1 bunch baby carrots, trimmed and peeled; 1 bunch bunch asparagus, halved (see tip); 150 gram sugar snap peas, trimmed; 20 gram butter, at room temperature; 2 tablespoon chopped mint; redcurrant jelly, to serve

Ingredients

1 kilogram easy-carve boneless lamb leg mini roast

2 clove garlic, cut into slivers

2 tablespoon olive oil

12 chat potatoes

1 bunch baby carrots, trimmed and peeled

1 bunch bunch asparagus, halved (see tip)

150 gram sugar snap peas, trimmed

20 gram butter, at room temperature

2 tablespoon chopped mint

redcurrant jelly, to serve

Method

1.Preheat oven to 180°C. Place lamb leg in an ovenproof dish. Pierce deep slits into meat and fill with slivers of garlic. Rub 1 tablespoon of olive oil over lamb leg and season to taste. Scatter chat potatoes around meat and toss with remaining olive oil. Bake for 1 hour.

2.Set meat aside and cover loosely with foil. Rest for 15 minutes before carving. Return potatoes to oven and cook for another 15 minutes.

3.Meanwhile, steam baby carrots 3 minutes. Add asparagus and sugar snap peas, and steam for another 3 minutes, until all vegetables are just tender.

4.Place steamed vegetables in a large, warmed bowl and dot with butter. Season to taste. Sprinkle mint over vegetables and toss to combine. Serve with sliced lamb, potatoes and redcurrant jelly.

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