Recipe: Lamb Leg Roast with Chili-Mint Sauce

Jan 27, 2011

Servings: 6


  • 1 ½ lb. lean lamb leg roast
  • 5 garlic cloves, peeled and thickly sliced
  • ¼ cup prepared sweet chili sauce
  • ¼ cup mint jelly
  • 1/4 cup water
  • 6 small potatoes, dialyzed*
  • 2 Tbsp canola oil
  • 1 bunch broccoli, cut into 6 pieces
  • 3 large carrots, peeled and sliced


  1. Preheat oven to 350° F.
  2. Pierce lamb with a sharp knife and insert garlic slices. Place on a rack in a roasting pan and bake for 30–35 minutes.
  3. Preheat canola oil on a baking sheet in the oven. Add potato halves, coating in hot oil. Cook for 40 minutes or until soft.
  4. Combine sweet chili sauce, mint jelly and water in a pan and heat until melted and syrupy. Baste lamb twice with sauce during the last 20 minutes of cooking.
  5. Remove lamb from oven, tent with foil and leave to rest 20 minutes before carving.
  6. Steam carrots and broccoli in microwave or on stovetop.
  7. Drizzle remaining sauce over sliced lamb and serve with steamed vegetables.

*Dialyzed potatoes contain less potassium than regular potatoes. To dialyze potatoes: Peel and eye fresh potatoes, place them into cold water so they won’t darken. Slice potatoes 1/8 inch thick. Rinse in warm water a few seconds. Soak for a minimum of 2 hours in warm water. Rinse under warm water again for a few seconds. Cook for 5 minutes, but with 5 times the amount of water to the amount of potatoes.

Nutrient Analysis per serving
Calories 337
Carbohydrate 15 g
Fat 16 g
Phosphorus 389 mg
Potassium 1134 mg
Protein 33 g
Sodium 124 mg

Categories: Recipes