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Minted lamb roast with ricotta and pea salad

Minted lamb roast with ricotta and pea salad



Prep Time


Cook Time



1 tbsp mint jelly

0.5 cup vegetable stock

100 g sugar snap peas

2 baby cos lettuce, cut into bit size pieces

200 g ricotta

0.33 cup snow pea sprouts

0.33 cup French style salad dressing

0.25 cup tightly packed mint leaves, chopped

1.5 kg easy carve lamb leg


  • Preheat the oven to 180°C. Place lamb in a roasting dish and season with salt and pepper. Roast for 30 minutes. Remove from oven, coat lamb with mint jelly and pour the stock into the roasting dish. Cover dish tightly with foil. Roast lamb for a further 30 minutes for rare, 45 minutes for medium or 1 hour for well done
  • Remove lamb, cover loosely, rest lamb for 15 minutes before carving. Blanch sugar snap peas in boiling water, drain then refresh with cold water. Toss together with lettuce, ricotta and sprouts. Drizzle sugar snap mixture with dressing
  • Carve the lamb, pour over juices then sprinkle with mint. Serve with the salad


  • Suggested roasting times per 500g for lamb: Lamb loin (boned and rolled), leg or shoulder (bone-in), easy carve leg or shoulde
  • Cook at 180°C. Rare 20-25 min, Medium 25-30 min, Well done 30-35 mi
  • Judging your roast's degree of doneness using a meat thermometer. The internal temperate for: Rare 55-60°C, Medium rare 60-65°C, Medium 65-70°C, Medium well 70-75°C, Well done - 75°
  • You can also use tongs to test the roast's doneness. Gently prod or squeeze the roast rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm
  • Roasts need to rest for about 10 to 20 minutes before carving. This gives the juices in the meat a chance to redisliibute, giving a moister and more tender result
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