This Roast lamb with herb butter, smashed potatoes and minted peas is definitely one to add to the list.
- Serves6
- Cook time2 hour 10 minutes
- Prep time20 minutes, (+ 20 mins resting time)
Ingredients
- 100g butter, softened
- 6 sprigs thyme, leaves removed
- 2 sprigs rosemary, leaves removed
- ¼ cup flat-leaf parsley leaves
- 2 garlic cloves
- ½ cup mint leaves
- 2.5kg Coles Australian Lamb Leg Roast
- 1kg baby potatoes
- 1½ tbs olive oil
- 2 spring onions, thinly sliced
- 500g Coles Australian Baby Peas
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Process the butter, thyme, rosemary, parsley, garlic and half the mint in a food processor until well combined. Season. Place the lamb leg on a large piece of foil. Make shallow slashes in the lamb leg. Spread butter mixture over lamb, massaging it into the cuts, to evenly coat. Enclose the lamb in the foil and place in a roasting pan. Roast for 1 hour. Uncover.Step 2
Meanwhile, cook the potatoes in a saucepan of boiling water for 15 mins or until tender. Drain.Step 3
Place the potatoes on a lined baking tray. Use the back of a spoon to gently crush the potato. Drizzle with 1 tbs of oil and season. Roast with the lamb for a further hour. Transfer lamb to a plate. Cover with foil and set aside for 20 mins to rest.
Step 4
While the lamb is resting, heat the remaining oil in a large frying pan over medium heat. Add the spring onion and cook for 2 mins. Increase heat to high. Add peas and 1/4 cup (60ml) of water and cook for 2 mins. Add remaining mint and 2 tbs of pan juices and cook for a further 2 mins. Season.
Step 5
Place lamb on a serving platter. Arrange smashed potato and peas around lamb. Serve drizzled with pan juices.