Spring roast lamb with mint sauce | Women's Weekly Food
Enjoy a crowd-pleasing spring roast lamb served with mint sauce for a delicious and satisfying dinner. Serves 6 in under 2 hours.
Ingredients
- 2 tablespoon extra virgin olive oil
- 4 clove garlic, crushed
- 2 tablespoon lemon juice
- 2 tablespoon fresh oregano leaves
- 2 kilogram tunnel-boned leg lamb
- 1 kilogram desiree potatoes, cut into wedges
- 1 cup (250ml) chicken stock
- 2 sprigs fresh rosemary stems mint sauce
- 2 cup firmly packed fresh mint leaves
- 2 tablespoon almond meal
- 2 clove garlic, quartered
- 1/3 cup (80ml) extra virgin olive oil
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