Butterflied Lamb Leg Roast with Broccoli Smash & Gravy

Butterflied Lamb Leg Roast with Broccoli Smash & Gravy

Sunday lunch is sorted with our recipe for a classic roast with veggies and gravy.
Servings 4
Total Time 45 mins



  • 800 g baby potatoes cut in half
  • ½ brown onion cut into wedges
  • 200 g yams
  • 1 drizzle oil

Broccoli Smash

  • 1 broccoli cut into small florets
  • 1 bunch mint roughly chopped
  • 250 g frozen peas
  • 1 Tbsp butter


  • ½ brown onion thinly sliced
  • Gravy spices (1 tsp onion powder, ½ tsp garlic powder, ¼ tsp dried rosemary, ¼ tsp dried chives, ¼ tsp mustard powder, 3 tsp beef stock powder, 10g plain flour)
  • 1 cup water


  • 600 g butterflied lamb leg
  • 1 drizzle oil


  • Before you start, preheat oven to 220°C (or 200°C fan bake).
  • Prep potatoes and onion and toss with yams and oil on a lined oven tray. Season with salt and pepper and roast for about 35 minutes, until golden and cooked through.
  • Prep broccoli, mint and second measure of onion and set aside.
  • Pat lamb dry and season with salt and pepper. Heat oil in a large fry-pan on medium-high heat. Cook lamb for 3 minutes each side, until browned (but not cooked through). Transfer lamb to a lined oven tray and cook for 8-14 minutes for medium-rare (depending on thickness), or until cooked to your liking. Rest, covered. Reserve pan for gravy.
  • Bring a medium pot of salted water to the boil. Add broccoli and peas to pot and cook for about 5 minutes, until bright green and tender. Drain well and return to pot along with mint and butter. Mash and season to taste with salt and pepper. Cover to keep warm.
  • Return reserved pan to medium heat. Cook onion for about 4 minutes, until soft. Add gravy spices and cook for 1 minute, stirring. Slowly add water measure to pan, stirring to prevent lumps forming. Cook for a further 3-4 minutes, until thickened. Season to taste with salt and pepper.
  • Thinly slice lamb against the grain and add any resting juices to gravy.
  • Serve lamb, veggies and broccoli smash topped with gravy.

Meet the Chef

Gemma ‘Mint’

Say hello to Gemma ‘Mint’ our Development Kitchen Manager. She’s all the way from the sunny Hawkes Bay and is the brain behind many of our new bags. She’s a lover of Hawkes Bay apples and golden peaches, having grown up in the region, it takes her right back to her childhood. However, her favourite foods are dumplings and freshly baked bread. Gemma loves how she gets to be involved in all the new projects in her role and how we’re constantly creating and evolving with our foodies.

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