Skip to main content

Health Tip: The lamb in this dish serves up excellent amounts of vitamin B12, which is needed to make red blood cells and build nerve fibres. It’s also an excellent source of the B vitamin niacin, which is needed for the release of energy from food.



  1. Step 1

    Preheat oven to 200°C. Lightly coat a roasting pan with non-stick cooking spray. Make the mint sauce by combining the mint jelly, lemon juice and fresh mint in a small saucepan. Stir over medium heat until the jelly melts, (about 5 minutes). Remove from the heat and set aside.

  2. Step 2

    Meanwhile, cut the lamb horizontally three-quarters through. Open and spread flat. Place the meat between two pieces of plastic wrap and pound with a meat mallet to about 2cm thick.

  3. Step 3

    Brush about 2 tablespoons mint sauce on the lamb, and then sprinkle with the garlic, rosemary and pepper. Squeeze the juice from one lemon half over the lamb. Roll up the lamb from one wide side. Tie with kitchen string, in both directions. Transfer to a pan, seam side down. Squeeze the remaining lemon half over the lamb and pour on the wine or stock.

  4. Step 4

    Roast for about 50 minutes or until done. Let the meat stand for 10 minutes before slicing. Remove the strings from the lamb and cut into 1cm slices. Serve with the mint sauce.




13 g

Saturated Fat

7 g


0.4 g


34 g


95 mg


8 g

About the author

The Healthy Eating Hub

This article was written by an Accredited Practicing Dietitian from The Healthy Eating Hub. The Healthy Eating Hub is a team of university-qualified nutritionists and dietitians who are passionate about helping people develop long term healthy eating habits through offering evidence-based and practical nutrition advice that people can put into practice straight away.

Support HRI

Today's research is tomorrow's cure.

Every donation to the Heart Research Institute is an investment into the lives of millions. Help make a lasting difference by donating today.

Other ways you can help