Bring your guests and family together with this tender roast lamb, served with minted peas and mashed potatoes. This lamb recipe can feed six to eight people and is ideal for a special occasion or big family. Also, if you add the right spices and use fresh lamb from the local butcher, your meal will be infused with extra health benefits.
What makes this dish healthy?
Lamb mini roast with potatoes, peas and mint is primarily composed of protein. One 85-gram serving of lamb contains 23 grams of protein, about half of the recommended daily intake. Because of this, regular consumption of lamb mini roast may promote performance, maintenance, and muscle growth.
Lamb also has huge amounts of healthy fat, including omega-3, and high levels of oleic acid. Similarly, grass-fed lamb is a very good source of selenium and zinc. Therefore, you should get your lamb from the local free-range butcher in Melbourne for meat that’s free of additives for the best benefits. Here, you are sure that the free-range meats you’ll be buying meet your ethics, quality, and health requirements.
Health benefits of the other ingredients
It’s not just lamb that has health benefits — potatoes are full of vitamins that help your body function, as well as antioxidants that work to prevent diseases. Similarly, peas are a great source of zinc, vitamin C, and other antioxidants that help lower the risk of arthritis, heart disease, and diabetes.
In addition, mint is rich in nutrients that improve irritable bowel syndrome, help relieve indigestion, and boost brain function.
What to serve with this recipe
Lamb mini roast with potatoes peas and mint can go with a simple salad side to let the meat glow, or you can go all out with decadent carbs and scrumptious veggies. Punchy Dijon coat Brussels sprouts with a flavour, honey, and butter can also bring the roast lamb to its full potential.
We also suggest serving the dish with jasmine rice and garnishing it with red chilli, green onions, and roasted cashews. To enhance the flavour, you can also include a splash of your favourite white wine.
What about substitutions?
Veal can also replace lamb because it is extremely flavourful and has a soft texture that is hard to match. Other substitutes for lambs are beef short ribs, oxtails, chicken, pork, turkey legs, and beef.
Mash cauliflower is a wonderful substitute for your potatoes in this recipe. With a mild flavour, particularly when cooked, turnips are also great low-carb potato substitutes.
Get your meat from a free-range butcher
This recipe is simple, but it will only work if you use natural and high-quality ingredients. The best thing is you can just visit Church’s Street Butcher and order free-range lamb in Victoria or any other sustainably sourced meat. Pass by Church Street, or make your order via our online ordering service.
Ingredients
- 1 mini Lamb roast (at room temperature (approx. 400g to 450g))
- 1 tablespoon Dijon mustard
- ½ Lemon (finely grated rind and juice)
- 1 clove Garlic (finely chopped)
- 6 Chat potatoes (thinly sliced)
- 2 teaspoon Thyme sprigs
- ⅔ cup Frozen peas (defrosted)
- ½ cup Mint (coarsely chopped)
- 1 clove Garlic (coarsely chopped)
- 1 tablespoon Red wine vinegar (or to taste)
Instructions
- Preheat oven to 220°C. Combine mustard, lemon juice and garlic in a small bowl, season to taste and brush over lamb, then drizzle with a little olive oil and place in one side of a roasting pan. Roast while you prepare the potatoes.
- Cook potatoes in a large saucepan of well-salted boiling water for about 2 minutes until just starting to soften, drain well, return to pan and toss with thyme, rind and about 1½ tbsp olive oil, season to taste with salt and freshly ground pepper. Spread out evenly in the other side of the roasting pan and roast until potatoes are crisp and lamb is cooked to your liking, tossing peas into pan in the last 5 minutes of cooking (55-60°C internal temperature or 20-25 minutes for medium-rare, 60-65°C or 25-30 minutes for medium), set aside to rest for 10 minutes.
- For the mint dressing, coarsely crush mint, garlic, a good pinch of salt and plenty of freshly ground pepper in a mortar and pestle to release all the beautiful aromas. Stir in vinegar and about 2½ tbsp olive oil and serve spooned over sliced lamb with crisp potatoes and peas.
Notes
- Bring the mini lamb roast out of the fridge for at least 30 minutes before cooking to bring it up to room temperature, otherwise you’ll need to allow more cooking at resting time.
- To make this a meal to serve a bigger group, consider using the same technique and flavours with a lamb leg.
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