Spring Lamb Roast & Mint Sauce for Dinner
with Peach-Passionfruit Trifles & Whipped Cream for Dessert
- Milk
- Walnut
- Sulphites
- Gluten
- Wheat
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Gluten
- Wheat
- Walnut
Whip up this feast for all to enjoy and you'll have guaranteed full smiles and full bellies. Our Aussie-spiced lamb will take centre stage and paired with some delectable sides; lemon-pepper crispy potatoes and a tomato and walnut salad, you'll be on Sunday lunch duty every week! This recipe is under 650kcal per serving and under 40g carbohydrates per serving. To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
Ingredients
2
potatoes
1 sachet
lemon pepper seasoning
1 packet
butterflied lamb leg
1 punnet
snacking tomatoes
1 bag
spinach & rocket mix
1 packet
mint sauce
(May be present: Milk)
1 packet
walnuts
(Contains: Walnut May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan)
1 sachet
Aussie spice blend
1 packet
shredded coconut
(Contains: Sulphites)
1 packet
coconut milk
1 packet
thickened cream
(Contains: Milk)
1 packet
Greek-style yoghurt
(Contains: Milk)
1 tin
Tinned Peaches
1
passionfruit
1 packet
basic sponge mix
(Contains: Gluten, Wheat May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1 drizzle
vinegar (balsamic or white wine)
1 packet
caster sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle over lemon pepper seasoning, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, in a small heatproof bowl, microwave the butter and Aussie spice blend in 10 second bursts, until melted and fragrant. • Season butterflied lamb leg on both sides. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook lamb until browned, 2 minutes each side.
• Transfer lamb to a lined oven tray. Pour spiced butter over lamb. • Roast for 6-10 minutes (depending on thickness) for medium or until cooked to your liking. • Remove lamb from oven, cover with foil and set aside to rest for 5 minutes.
TIP: The lamb will keep cooking as it rests!
• While lamb is resting, halve snacking tomatoes.
• In a large bowl, combine snacking tomatoes, spinach & rocket mix and a drizzle of the vinegar and olive oil. Season.
• Slice lamb. • Divide roast lamb and lemon pepper potatoes between plates. Pour any resting juices over the lamb. • Serve with tomato salad and mint sauce. Sprinkle walnuts over salad to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the classic combination of lamb and mint sauce, though some found the dish too salty.
- Ease of prep: Customers appreciated the straightforward preparation, finding it an easy and quick meal to put together.
- Suggestions: Several suggested adding more vegetables or swapping the side salad for cooked greens to complement the roast.
- Leftovers: The trifle serves four, making it perfect for saving extras or sharing with family members.
