NZ Woman's Weekly

Roasted lamb with lemon, rosemary & garlic, and minted potato & spring pea salad

  • Meal Type

  • Servings

  • Courses


This is gorgeous with a few aromatics – the garlic, rosemary and lemon slices infuse the meat with a lovely summery flavour.

Peas and potatoes are classic side dishes, so why not combine them into a light salad?

  • 1 lamb leg (approximately 1.2kg)
  • 2-3 tbsp olive oil
  • Sea salt, to season
  • 2 cloves garlic, sliced
  • 3-4 sprigs rosemary
  • 1 lemon, finely sliced
  • 2 cup water
  • 500g new baby potatoes, scrubbed and halved if larger
  • 1 cup freshly shelled peas
  • or frozen
  • Handful fresh peas in the pod
  • 40g butter, softened
  • ½ tsp sea salt
  • 1 tbsp mint jelly

3-4 sprigs mint

Cracked pepper, to season

1 Preheat the oven to 170ºC. Arrange the lamb leg in a lined roasting dish and brush all over with the olive oil and sea salt.

2 Cut small slits into the lamb meat and stud with the sliced garlic and a few small sprigs of rosemary.

3 Lay the lemon slices over the lamb and secure with toothpicks. Add the water to the pan and roast the lamb for 1 hour, basting about every 20 minutes with the pan juices until the meat is golden and the juices run pink when pierced in the thickest part. Cover loosely with foil and allow to rest for 15 minutes.

4 For the potato salad: simmer the potatoes in boiling, salted water for about 15-20 minutes or until just tender. Add all the peas and the pods and cook for 2 minutes until bright green.

5 Drain and toss gently with the butter, salt and mint jelly. Spoon into a serving bowl and garnish with the mint sprigs and cracked pepper.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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