Warm roast meal winter’s comfort food
the veges. Cover with foil and set aside in the fridge until you are ready to cook.
Preheat oven to 220 degrees Celsius and pull roast out of the fridge. Remove foil and roast for about 40 minutes, for medium, or until veges are tender and lamb is cooked to your liking. Set aside to rest.
Cut broccoli into small florets and dice stem 1cm, set aside.
While the roast is resting bring a medium pot of water to the boil. Cook broccoli and peas in pot for about three minutes until bright green and tender.
Chop mint. Drain greens and toss in a serving bowl with mint and butter. Season to taste.
Heat gravy and water in the same pot you used to cook your veges, for about two minutes or until heated through. Add any resting juices from lamb to gravy.
Thinly slice lamb against the grain. To serve, divide lamb and veges between plates and top with gravy and mint sauce (if using).
Winter Warmers is a new limited edition, seasonal offering from Nadia and the team at My Food Bag focused on bringing your favourite Winter flavours to life and featuring mouth-watering slow-cooked meals that you can prep in advance. Come home to slow-cooked perfection!
Lamb leg roast with potatoes, greens and gravy.