Butterflied Lamb With Roasted Beets And Carrots

Ingredients

• 4 1/2 pound leg of spring lamb, boned and butterflied (ask your butcher to do this)
• 4 garlic cloves, smashed but not peeled
• 6 thyme sprigs
• 7 tablespoon olive oil
• juice of 1 lemon
• 1 bunch of beets, scrubbed and halved lengthwise
• 1 bunch of carrots, scrubbed and larger ones halved lengthwise
• 5 to 6 ripe tomatoes
• 3 rosemary sprigs, leaves only, chopped
• sea salt and freshly ground black pepper, to taste
• 3 1/2 ounce pitted good quality black olives
• 1 bunch mint, leaves only
• 2 tablespoon red wine vinegar