Roast Lamb With Mint Garlic Sauce
Roast Lamb With Mint Garlic Sauce
- July 20, 2021
- Posted by: Fitbliss
Mix together oil and thyme leaves and season with salt and pepper. Set aside half for the potatoes and add rosemary and garlic to the remainder. Massage into the lamb and set aside to marinate. (Depending on time available, 20 minutes, several hours, overnight or up to 24 hours)
Preheat oven to 180°C.
Line a baking tray with baking paper. Toss potatoes with remaining oil and thyme and scatter over baking tray.
Place lamb on a wire rack set over a baking dish, to collect any juices. Season lamb again and roast for 30 minutes. Baste with any remaining marinade or juices whilst the lamb cooks.
Add tray of potatoes to the oven with the lamb and continue to cook for another 35 minutes or until lamb is cooked and potatoes are golden and crispy.
At the same time, combine sauce ingredients and season with salt and pepper.
Remove lamb from the oven, cover loosely with foil and set aside to rest for 10-20 minutes.
Toss salad leaves, onion, mint and lemon juice together and season with salt and pepper.
Slice lamb and serve with roast potatoes, salad and mint garlic sauce.
Servings 4
- Amount Per Serving
- Calories 467
- % Daily Value *
- Total Fat 19.6g31%
- Saturated Fat 5.7g29%
- Total Carbohydrate 27.5g10%
- Dietary Fiber 5.7g23%
- Sugars 1.4g
- Protein 42.4g85%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Mix together oil and thyme leaves and season with salt and pepper. Set aside half for the potatoes and add rosemary and garlic to the remainder. Massage into the lamb and set aside to marinate. (Depending on time available, 20 minutes, several hours, overnight or up to 24 hours)
Preheat oven to 180°C.
Line a baking tray with baking paper. Toss potatoes with remaining oil and thyme and scatter over baking tray.
Place lamb on a wire rack set over a baking dish, to collect any juices. Season lamb again and roast for 30 minutes. Baste with any remaining marinade or juices whilst the lamb cooks.
Add tray of potatoes to the oven with the lamb and continue to cook for another 35 minutes or until lamb is cooked and potatoes are golden and crispy.
At the same time, combine sauce ingredients and season with salt and pepper.
Remove lamb from the oven, cover loosely with foil and set aside to rest for 10-20 minutes.
Toss salad leaves, onion, mint and lemon juice together and season with salt and pepper.
Slice lamb and serve with roast potatoes, salad and mint garlic sauce.
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Mix together oil and thyme leaves and season with salt and pepper. Set aside half for the potatoes and add rosemary and garlic to the remainder. Massage into the lamb and set aside to marinate. (Depending on time available, 20 minutes, several hours, overnight or up to 24 hours)
Preheat oven to 180°C.
Line a baking tray with baking paper. Toss potatoes with remaining oil and thyme and scatter over baking tray.
Place lamb on a wire rack set over a baking dish, to collect any juices. Season lamb again and roast for 30 minutes. Baste with any remaining marinade or juices whilst the lamb cooks.
Add tray of potatoes to the oven with the lamb and continue to cook for another 35 minutes or until lamb is cooked and potatoes are golden and crispy.
At the same time, combine sauce ingredients and season with salt and pepper.
Remove lamb from the oven, cover loosely with foil and set aside to rest for 10-20 minutes.
Toss salad leaves, onion, mint and lemon juice together and season with salt and pepper.
Slice lamb and serve with roast potatoes, salad and mint garlic sauce.
Servings 4
- Amount Per Serving
- Calories 467
- % Daily Value *
- Total Fat 19.6g31%
- Saturated Fat 5.7g29%
- Total Carbohydrate 27.5g10%
- Dietary Fiber 5.7g23%
- Sugars 1.4g
- Protein 42.4g85%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Mix together oil and thyme leaves and season with salt and pepper. Set aside half for the potatoes and add rosemary and garlic to the remainder. Massage into the lamb and set aside to marinate. (Depending on time available, 20 minutes, several hours, overnight or up to 24 hours)
Preheat oven to 180°C.
Line a baking tray with baking paper. Toss potatoes with remaining oil and thyme and scatter over baking tray.
Place lamb on a wire rack set over a baking dish, to collect any juices. Season lamb again and roast for 30 minutes. Baste with any remaining marinade or juices whilst the lamb cooks.
Add tray of potatoes to the oven with the lamb and continue to cook for another 35 minutes or until lamb is cooked and potatoes are golden and crispy.
At the same time, combine sauce ingredients and season with salt and pepper.
Remove lamb from the oven, cover loosely with foil and set aside to rest for 10-20 minutes.
Toss salad leaves, onion, mint and lemon juice together and season with salt and pepper.
Slice lamb and serve with roast potatoes, salad and mint garlic sauce.