Rosemary Crusted Lamb Roast with Minted Vegetables

Rosemary Crusted Lamb Roast with Minted Vegetables

Rosemary Crusted Lamb Roast with Minted Vegetables

An easy way to make traditional roast lamb and delicious rosemary crusted lamb and minted vegetables.

  • PREP TIME 20 min
  • COOK TIME 120 min


  • 1.6 kg leg of lamb, remove all visible fat
  • 2 slices soya and linseed bread
  • 2 tbsp rosemary leaves
  • 60 g / 3 tbsp Flora Pro.Activ Buttery or original
  • 1 1/2 cups / 375 ml salt-reduced chicken stock
  • 3 carrots cut into chunks
  • 1 sweet potato, cut into chunks
  • 3 Roma tomatoes, cut in half
  • 3 cups frozen peas
  • 1/2 - 1 cup torn mint leaves


  1. Preheat oven to 180°C. Trim all visible fat off the lamb.
  2. Break the bread into pieces and crumb in a small food processor. Add the rosemary and process until the rosemary is finely chopped. Add Flora pro-activ and process until well mixed. Press mixture onto the top and sides of the lamb.
  3. Place the lamb into a roasting pan, pour in the stock and arrange the vegetables around the lamb. Cook for 1½-2 hours or until cooked, basting the lamb and vegetables every 30 minutes. Add the tomatoes after 1 hour of cooking. Remove from the oven when the crust is golden.
  4. Place the peas in a small amount of boiling water and cook until they are bright green. Drain and mix into the other vegetables.
  5. Carve the lamb and serve with the vegetables and juice. Garnish with Mint.
  6. TIP-Serve the lamb with sliced wholemeal sourdough to soak up the delicious juices.
Nutritional Information

Nutritional Information

Nutritional Information
Energy (kcal)720 kcal
Energy (kJ)3009 kJ
Protein (g)58.1 g
Carbohydrate incl. fibre (g)32.0 g
Carbohydrate excl. fibre (g)21.7 g
Sugar (g)10.4 g
Fibre (g)10.3 g
Fat (g)39.5 g
Saturated fat (g)16.2 g
Unsaturated fat (g)19.7 g
Monounsaturated fat (g)13.0 g
Polyunsaturated fat (g)1.9 g
Trans fat (g)0.1 g
Cholesterol (mg)165 mg
Sodium (mg)575 mg
Salt (g)1.44 g
Vitamin A (IU)11445 IU
Vitamin C (mg)40.6 mg
Calcium (mg)158 mg
Iron (mg)8.12 mg
Potassium (mg)1420 mg