australian

Roast Lamb and Mint Pea Mash with Pan Gravy

This roasted dish pairs lamb leg steak with potatoes, peeled and cubed, frozen peas and mint, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

47 g Protein

59 g Carbohydrates

25 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

151g lamb leg steak 211 kcal
204g potatoes, peeled and cubed 157 kcal
115g frozen peas 93 kcal
9g butter 65 kcal
53g milk 27 kcal
5g mint, chopped 2 kcal
7g olive oil 62 kcal
2g rosemary (fresh or dried) 5 kcal
142g beef or lamb stock 9 kcal
5g plain flour 18 kcal
1g salt 0 kcal
0g black pepper 1 kcal

Cooking instructions

olive oilrosemary (fresh or dried)saltblack pepper
Preheat oven to 220 F. Pat lamb dry and rub with olive oil, rosemary, salt, and black pepper.
Roast lamb on a small tray for 14 to 18 minutes (depending on thickness) until cooked to your liking. Rest 5 minutes, loosely covered.
potatoes
Meanwhile, boil potatoes in salted water 10 to 12 minutes until tender; drain.
potatoesfrozen peasbuttermilkmint
In the same pot, warm peas with butter and 2 tablespoons water until hot. Add potatoes back, mash with peas and milk until creamy. Stir in mint and season.
beef or lamb stockplain flour
Make quick pan gravy: in a small pan, warm stock and whisk in flour; simmer 2 to 3 minutes until slightly thickened.
frozen peas
Slice lamb and serve over pea mash with gravy.