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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, crushed
- 2 tablespoons lemon juice
- 2 tablespoons fresh oregano leaves
- 2 kilograms tunnel-boned leg lamb
- 1 kilogram desiree potatoes, cut into wedges
- 1 cup (250ml) chicken stock
- 2 sprigs fresh rosemary stems mint sauce
- 2 cups firmly packed fresh mint leaves
- 2 tablespoons almond meal
- 2 cloves garlic, quartered
- 1/3 cup (80ml) extra virgin olive oil
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