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Roast Lamb with Vegetables and Mint Sauce
Pas d’évaluation
Prép. 45min
Total 2h
4 portions
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Ingrédients

Lamb
  • fresh rosemary leaves only
    2 sprigs
  • lamb leg, bone in
    1000 - 1330 g
  • garlic cloves sliced
    2
  • vegetable oil for brushing
  • fine sea salt to taste
  • ground black pepper to taste
Mint Sauce
  • fresh mint leaves
    15 g
  • cider vinegar
    85 g
  • caster sugar
    35 g
Vegetables
  • water
    450 g
  • vegetable stock paste, homemade
    1 tsp
    1 vegetable stock cube (for 0.5 l)
  • potatoes peeled, halved or quartered if large
    530 g
  • butternut squash peeled, diced (2 cm)
    400 g
  • sugar snap peas
    200 g

Niveau

moyen

Infos nut. par 1 portion

Sodium 187.3 mg
Protides 59.2 g
Calories 3392.7 kJ / 810.9 kcal
Lipides 42.6 g
Fibre 6.6 g
Graisses saturées 17.2 g
Glucides 48.9 g

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