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Roast lamb with garlic, mint and lemon crust

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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)
Roast lamb with garlic, mint and lemon crust

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
  • ¼ 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Place lamb on a board. Pat dry with paper towel.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    Slice lamb and serve with roast potatoes, peas and pan juices.