Give this tender roast leg of lamb with its delicious herb crust recipe a go this week. Made with mint and lemon, this tasty dish is full of flavour.
- Serves6
- Cook time1 hour 35 minutes
- Prep time20 minutes, + 15 mins resting time
Ingredients
- 2.8kg Coles Australian Whole Lamb Leg Roast
- 2 cups sourdough breadcrumbs, made from day-old bread
- 2 garlic cloves, crushed
- 1 cup mint leaves
- 1/4 cup (60ml) olive oil
- 2 tsp finely grated lemon rind
- 1 tbs Dijon mustard
- 1 kg brushed potatoes, peeled, chopped
- 4 cloves garlic, extra
- 1 lemon, extra, cut into wedges
- 6 thyme sprigs
- 500g frozen baby peas
- 20g butter
- 3 tsp juice reserved
- 1 tbs shredded mint
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Method
Step 1
Preheat oven to 200°C. Place lamb on a board. Pat dry with paper towel.Step 2
Process breadcrumbs, garlic and mint leaves in a food processor until finely chopped. Add lemon rind and 2 tbs oil. Pulse to combine. Season.
Step 3
Brush lamb with Dijon mustard. Pat breadcrumb mixture all over lamb, pressing firmly to ensure it sticks. Carefully place lamb in a large roasting pan. Roast for 30 mins. Toss potatoes in remaining oil. Season with salt. Arrange around lamb with extra garlic cloves, lemon wedges and thyme sprigs. Roast for 1 hour. Rest lamb, covered with foil, for 15 mins.Step 4
Meanwhile, cook peas in boiling salted water for 2-3 mins until tender. Drain and return to the pan. Add butter and lemon juice. Using a potato masher, roughly mash half the peas. Add mint and stir to combine. Season.Step 5
Slice lamb and serve with roast potatoes, peas and pan juices.
Roast lamb with garlic, mint and lemon crust
- Serves6
- Cook time1 hour 35 minutes
- Prep time20 minutes, + 15 mins resting time
Ingredients
- 2.8kg Coles Australian Whole Lamb Leg Roast
- 2 cups sourdough breadcrumbs, made from day-old bread
- 2 garlic cloves, crushed
- 1 cup mint leaves
- 1/4 cup (60ml) olive oil
- 2 tsp finely grated lemon rind
- 1 tbs Dijon mustard
- 1 kg brushed potatoes, peeled, chopped
- 4 cloves garlic, extra
- 1 lemon, extra, cut into wedges
- 6 thyme sprigs
- 500g frozen baby peas
- 20g butter
- 3 tsp juice reserved
- 1 tbs shredded mint
Description
Give this tender roast leg of lamb with its delicious herb crust recipe a go this week. Made with mint and lemon, this tasty dish is full of flavour.
Method
Step 1
Preheat oven to 200°C. Place lamb on a board. Pat dry with paper towel.Step 2
Process breadcrumbs, garlic and mint leaves in a food processor until finely chopped. Add lemon rind and 2 tbs oil. Pulse to combine. Season.
Step 3
Brush lamb with Dijon mustard. Pat breadcrumb mixture all over lamb, pressing firmly to ensure it sticks. Carefully place lamb in a large roasting pan. Roast for 30 mins. Toss potatoes in remaining oil. Season with salt. Arrange around lamb with extra garlic cloves, lemon wedges and thyme sprigs. Roast for 1 hour. Rest lamb, covered with foil, for 15 mins.Step 4
Meanwhile, cook peas in boiling salted water for 2-3 mins until tender. Drain and return to the pan. Add butter and lemon juice. Using a potato masher, roughly mash half the peas. Add mint and stir to combine. Season.Step 5
Slice lamb and serve with roast potatoes, peas and pan juices.