eCook Meal
Roast Lamb Leg & Mint Sauce
with crispy baby potatoes, smashed peas & Danish-style feta
Lamb and mint: a timeless pair! Oven-crisped lamb leg cloaked in a BBQ rub and dripped with a sweet, vinegary mint sauce. With sides of roast baby potatoes, a spiced pea smash, and a rocket, baby spinach, radish, and feta salad.
Serving guide
Choose your portion size.
ROAST BABY ’TATERS
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside.
A CLASSIC MINT SAUCE
Place the pickling liquid and three-quarters of the sliced mint in a bowl. Add 1 tsp of oil and mix well to combine. Season to taste and set aside.
BBQ LAMB
When the potatoes reach the halfway mark, give them a shift and turn the oven temperature up to 220°C. Place a nonstick pan over a medium-high heat with a small drizzle of oil. Pat the lamb dry with paper towel and coat in oil, the BBQ Rub, and seasoning to taste. When the pan is hot, fry the lamb for 5-7 minutes until browned but not cooked through, shifting as it colours. Remove from the pan and place in the tray of potatoes. Set the pan of meat juices aside for use in step 4. Return the tray to the oven and roast the lamb for 5-8 minutes or until cooked through to your liking. Remove on completion and allow to rest for 5 minutes before slicing.
SMASHED PEAS
Return the pan to a medium heat. When hot, add in the peas and use a spatula to lift the juices from the base of the pan. Toss for 1-2 minutes until heated through, then place in a bowl. Roughly crush using a masher or fork, season to taste, and set aside for serving.
ASSEMBLE THE SALAD
Place the rinsed rocket and spinach, the sliced Radish, and the drained feta in a bowl. Toss through a quarter of the mint sauce until coated.
IT’S SUPPERTIME
Plate up the juicy lamb slices and pour over the remaining mint sauce. Serve alongside the crispy baby potatoes, the crushed peas, and the tossed salad. Garnish with the remaining mint and get to it, Chef!
ROAST BABY ’TATERS
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside.
A CLASSIC MINT SAUCE
Place the pickling liquid and three-quarters of the sliced mint in a bowl. Add 1 tbsp of oil and mix well to combine. Season to taste and set aside.
BBQ LAMB
When the potatoes reach the halfway mark, give them a shift and turn the oven temperature up to 220°C. Place a nonstick pan over a medium-high heat with a small drizzle of oil. Pat the lamb dry with paper towel and coat in oil, the BBQ Rub, and seasoning to taste. When the pan is hot, fry the lamb for 5-7 minutes until browned but not cooked through, shifting as it colours. Transfer to a roasting tray and set the pan of meat juices aside for use in step 4. Pop the lamb in the oven for 5-8 minutes or until cooked through to your liking. Remove on completion and allow to rest for 5 minutes before slicing.
SMASHED PEAS
Return the pan to a medium heat. When hot, add in the peas and use a spatula to lift the juices from the base of the pan. Toss for 2-3 minutes until heated through, then place in a bowl. Roughly crush using a masher or fork, season to taste, and set aside for serving.
ASSEMBLE THE SALAD
Place the rinsed rocket and spinach, the sliced Radish, and the drained feta in a bowl. Toss through a quarter of the mint sauce until coated.
IT’S SUPPERTIME
Plate up the juicy lamb slices and pour over the remaining mint sauce. Serve alongside the crispy baby potatoes, the crushed peas, and the tossed salad. Garnish with the remaining mint and get to it, Chef!
ROAST BABY ’TATERS
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside.
A CLASSIC MINT SAUCE
Place the pickling liquid and three-quarters of the sliced mint in a bowl. Add 1 tbsp of oil and mix well to combine. Season to taste and set aside.
BBQ LAMB
When the potatoes reach the halfway mark, give them a shift and turn the oven temperature up to 220°C. Place a nonstick pan over a medium-high heat with a small drizzle of oil. Pat the lamb dry with paper towel and coat in oil, the BBQ Rub, and seasoning to taste. When the pan is hot, fry the lamb for 5-7 minutes until browned but not cooked through, shifting as it colours. Transfer to a roasting tray and set the pan of meat juices aside for use in step 4. Pop the lamb in the oven for 5-8 minutes or until cooked through to your liking. Remove on completion and allow to rest for 5 minutes before slicing.
SMASHED PEAS
Return the pan to a medium heat. When hot, add in the peas and use a spatula to lift the juices from the base of the pan. Toss for 2-3 minutes until heated through, then place in a bowl. Roughly crush using a masher or fork, season to taste, and set aside for serving.
ASSEMBLE THE SALAD
Place the rinsed rocket and spinach, the sliced Radish, and the drained feta in a bowl. Toss through a quarter of the mint sauce until coated.
IT’S SUPPERTIME
Plate up the juicy lamb slices and pour over the remaining mint sauce. Serve alongside the crispy baby potatoes, the crushed peas, and the tossed salad. Garnish with the remaining mint and get to it, Chef!
ROAST BABY ’TATERS
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside.
A CLASSIC MINT SAUCE
Place the pickling liquid and three-quarters of the sliced mint in a bowl. Add 2 tbsp of oil and mix well to combine. Season to taste and set aside.
BBQ LAMB
When the potatoes reach the halfway mark, give them a shift and turn the oven temperature up to 220°C. Place a large, nonstick pan over a medium-high heat with a small drizzle of oil. Pat the lamb dry with paper towel and coat in oil, the BBQ Rub, and seasoning to taste. When the pan is hot, fry the lamb for 5-7 minutes until browned but not cooked through, shifting as it colours. Transfer to a roasting tray and set the pan of meat juices aside for use in step 4. Pop the lamb in the oven for 5-8 minutes or until cooked through to your liking. Remove on completion and allow to rest for 5 minutes before slicing.
SMASHED PEAS
Return the pan to a medium heat. When hot, add in the peas and use a spatula to lift the juices from the base of the pan. Toss for 2-3 minutes until heated through, then place in a bowl. Roughly crush using a masher or fork, season to taste, and set aside for serving.
ASSEMBLE THE SALAD
Place the rinsed rocket and spinach, the sliced Radish, and the drained feta in a bowl. Toss through a quarter of the mint sauce until coated.
IT’S SUPPERTIME
Plate up the juicy lamb slices and pour over the remaining mint sauce. Serve alongside the crispy baby potatoes, the crushed peas, and the tossed salad. Garnish with the remaining mint and get to it, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R241.07
for 4 servings · R60.27 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Peas needs 300 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 40% of packR17.20
-
Fresh Mint needs 20 gFresh Mint 20 g 20 g at R14.99 · 100% of packR14.99
-
Deboned Lamb Leg needs 640 gHalaal Bulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R359.99 · 43% of packR153.60
-
Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
-
Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
-
Danish-Style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
Not in the Woolies basket — source these elsewhere:
- Pickling Liquid
- Rocket & Baby Spinach Mix
- NOMU BBQ Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Roast Lamb Leg & Mint Sauce?
The preparation time for Roast Lamb Leg & Mint Sauce with crispy baby potatoes, smashed peas & Danish-style feta is between 15 and 30 minutes.
What is the total time required to make Roast Lamb Leg & Mint Sauce with crispy baby potatoes, smashed peas & Danish-style feta?
The total time required to make Roast Lamb Leg & Mint Sauce with crispy baby potatoes, smashed peas & Danish-style feta is between 40 and 60 minutes.
How many servings does Roast Lamb Leg & Mint Sauce provide?
4 servings
What are the main ingredients in Roast Lamb Leg & Mint Sauce?
Baby Potato, Feta, Free-Range Deboned Lamb Leg, Fresh Mint, NOMU BBQ Rub, Pea, Pickling Liquid, Radish, Rocket & Baby Spinach Mix
What is the nutritional information of Roast Lamb Leg & Mint Sauce?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Roast Lamb Leg & Mint Sauce?
SMASHED PEAS: Return the pan to a medium heat. When hot, add in the peas and use a spatula to lift the juices from the base of the pan. Toss for 2-3 minutes until heated through, then place in a bowl. Roughly crush using a masher or fork, season to taste, and set aside for serving. A CLASSIC MINT SAUCE: Place the pickling liquid and three-quarters of the sliced mint in a bowl. Add 1 tbsp of oil and mix well to combine. Season to taste and set aside. BBQ LAMB: When the potatoes reach the halfway mark, give them a shift and turn the oven temperature up to 220°C. Place a nonstick pan over a medium-high heat with a small drizzle of oil. Pat the lamb dry with paper towel and coat in oil, the BBQ Rub, and seasoning to taste. When the pan is hot, fry the lamb for 5-7 minutes until browned but not cooked through, shifting as it colours. Transfer to a roasting tray and set the pan of meat juices aside for use in step 4. Pop the lamb in the oven for 5-8 minutes or until cooked through to your liking. Remove on completion and allow to rest for 5 minutes before slicing. ROAST BABY ’TATERS: Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside. ASSEMBLE THE SALAD: Place the rinsed rocket and spinach, the sliced radish, and the drained feta in a bowl. Toss through a quarter of the mint sauce until coated. IT’S SUPPERTIME: Plate up the juicy lamb slices and pour over the remaining mint sauce. Serve alongside the crispy baby potatoes, the crushed peas, and the tossed salad. Garnish with the remaining mint and get to it, Chef!
What should be prepared from my kitchen to make Roast Lamb Leg & Mint Sauce?
Baby Potato, Feta, Free-Range Deboned Lamb Leg, Fresh Mint, NOMU BBQ Rub, Pea, Pickling Liquid, Radish, Rocket & Baby Spinach Mix
How many calories does Roast Lamb Leg & Mint Sauce have?
calories
How much fat content does Roast Lamb Leg & Mint Sauce have?
grams