Butterflied Lamb Leg with Roast Potatoes and Mint Mayo

Butterflied Lamb Leg with Roast Potatoes and Mint Mayo

Ready in 30 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, October 21, 2018.


Roast Potatoes

  • 1 pack baby potatoes
  • 1 Tbsp thyme leaves, finely chopped


  • 1 pack butterflied lamb leg
  • 1 Tbsp lamb spice mix


  • 1 courgette
  • ½ bunch asparagus
  • 1 broccoli
  • 1 pack sliced almonds
  • ½ bunch mint leaves

To Serve

  • ½ pack mint pesto mayo

Have Handy

  • olive oil
  • pepper
  • salt
  • butter


  1. Preheat oven to 230°C.
  2. Prep and cook potatoes Cut potatoes into quarters. Toss on a lined oven tray with thyme and a drizzle of oil. Season and roast for about 25 minutes, until golden and tender. Turn once during cooking.
  3. Sear lamb Pat lamb dry and season with lamb spice mix. Heat a drizzle of oil in a large frypan on medium-high heat. Cook lamb for about 2 minutes each side, until browned. Transfer lamb to a lined oven tray and reserve pan.
  4. Bake lamb Bake lamb for 8-12 minutes for medium (depending on thickness), or until cooked to your liking. Transfer to a plate and cover to rest for at least 5 minutes, before slicing thickly against the grain. Reserve any resting juices.
  5. Prep veggies Cut courgette in half lengthways, then into 1cm thick wedges; trim ends of asparagus, then cut in half widthways; cut broccoli into small florets and set aside.
  6. Cook veggies Return pan to medium heat with a drizzle of oil, if needed. Add veggies and ½ cup water. Cook for about 5 minutes, until veggies are bright green and tender. Toss through 1 Tbsp butter, almonds and mint. Season to taste.
  7. Serve lamb and veggies drizzled with any resting juices and dollop with mint pesto mayo.

Nutritional Information

Energy 2709 kj
647 kcal
Protein 34.3g
Carbohydrate 27.4g
Fat 44.1g