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Backyard Lamb Roast with Roast Potatoes
A backyard New Zealand-style lamb roast with asparagus, peas and silverbeet, finished with garlic and mint sauce, served over roast potatoes.
Ingredients
Instructions
Season the lamb rack and grill it over medium-high heat until well browned, about 9 minutes.
Add the asparagus, peas and silverbeet, cooking until softened, about 7 minutes.
Stir in the garlic and mint sauce for 2 minutes.
Roast the potatoes separately until golden.
Let the lamb rest for a few minutes before slicing.
Taste and adjust the seasoning.
Serve hot over the roast potatoes, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
