Garlic & Rosemary Leg of Lamb with Lemony Roasted Vegetables | Great British Food Awards

Ingredients

• 1 leg of lamb, about 2 kg
• 2 garlic bulbs
• Large bunch of rosemary
• 1 lemon, quartered
• 4 banana shallots, quartered
• Olive or rapeseed oil
• 200g potatoes
• 2 red onions
• 200g parsnips
• 200g celeriac
• 200g carrots (preferably coloured)
• 200ml lamb or vegetable stock
• 200ml red wine
• 1 large leek, roughly chopped
• 100g French beans, trimmed
• 200g frozen peas
• Small bunch of fresh mint, leaves picked and chopped
• Salt and freshly ground black pepper