Roast spring leg of lamb with roast pumpkin, pea and mint salad
Roast spring leg of lamb with flavorful mint sauce and roasted pumpkin, peas, and seeds. Serves 6. Enjoy a delicious meal from Henley Square Foodland.
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Cooking tools:
- Blender
- Roasting pan
- Carving knife
- Chef's knife
- Cutting board
- Mixing bowl
- Oven
- Saucepan
- Colander
- Measuring spoon
- Peeler
- Spoon
- Serving platter
Ingredients
- 2 cloves garlic
- ½ bunch mint leaves
- sea salt
- freshly cracked black pepper
- 2 teaspoons roasted ground cumin seed
- olive oil
- 700-800g lamb mini roast
- ½ butternut pumpkin
- 2 small red onions
- 100ml olive oil
- 200g peas, blanched
- 50g toasted pumpkin seeds
- 50ml balsamic vinegar
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