Ingredients
- 1 lamb leg mini roast
- 2 tablespoons fresh rosemary leaves, plus extra springs
- 1 tablespoon olive oil
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- 2 cloves garlic, sliced
- 2 potatoes, peeled, quartered, par-boiled
- 100 grams pumpkin, seeded, skin on, chopped
- 1 red onion, cut into wedges
- 1 zucchini, thickly sliced
- 6 cherry tomatoes
- mint sauce, to serve (optional)
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