Roast spring leg of lamb with roast pumpkin, pea and mint salad

Serves 6
Preparation time
Cooking time


  • 2 cloves garlic
  • ½ bunch mint leaves
  • sea salt and freshly cracked black pepper
  • 2 teaspoons roasted ground cumin seed
  • olive oil
  • 700-800g lamb mini roast
  • ½ butternut pumpkin
  • 2 small red onions
  • 100ml olive oil
  • 200g peas, blanched
  • 50g toasted pumpkin seeds
  • ½ bunch mint leaves
  • 50ml balsamic vinegar


  1. Preheat oven to 180°C
  2. Peel and chop the garlic
  3. Place into a kitchen whizz or blender with the mint leaves, salt, pepper, cumin and a little olive oil and puree
  4. Smear the paste over the leg of lamb
  5. Cut the pumpkin into chunks and toss in olive oil
  6. Peel the onion and cut into quarters
  7. Mix with the pumpkin and roast until golden
  8. When cool toss with the blanched peas, pumpkin seeds and mint leaves
  9. Drizzle with the olive oil from the roasting pan mixed with the vinegar
  10. Roast the lamb for 30 minutes then let it rest in a warm place for 10 minutes
  11. Slice and serve with the roast pumpkin salad

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