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Roast Lamb with Vegetables and Mint Sauce
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- 3 sprigs fresh rosemary, leaves only
- 1500 - 2000 g lamb leg, bone in
- fine sea salt, for seasoning
- ground black pepper, for seasoning
- 2 garlic cloves, sliced
- vegetable oil, for brushing
- 20 g fresh mint leaves
- 130 g cider vinegar
- 50 g caster sugar
- 500 g water
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade
- 800 g potatoes, peeled, halved or quartered if large
- 600 g butternut squash, peeled, diced (2 cm)
- 300 g sugar snap peas
- per 1 portion
- 2614 kJ / 624 kcal
- 37 g
- 40 g
- 34 g
- 6 g
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