Roast spring leg of lamb with roast pumpkin, pea and mint salad
Serves
6
Preparation time
Cooking time
Ingredients
- 2 cloves garlic
- ½ bunch mint leaves
- sea salt and 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
- ½ bunch mint leaves
- 50ml balsamic vinegar
Method
- Preheat oven to 180°C
- Peel and chop the garlic
- Place into a kitchen whizz or blender with the mint leaves, salt, pepper, cumin and a little olive oil and puree
- Smear the paste over the leg of lamb
- Cut the pumpkin into chunks and toss in olive oil
- Peel the onion and cut into quarters
- Mix with the pumpkin and roast until golden
- When cool toss with the blanched peas, pumpkin seeds and mint leaves
- Drizzle with the olive oil from the roasting pan mixed with the vinegar
- Roast the lamb for 30 minutes then let it rest in a warm place for 10 minutes
- Slice and serve with the roast pumpkin salad
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