Classic roast lamb with mint sauce | New World

Ingredients

• 4 garlic cloves, finely chopped
• 1 tbsp chopped fresh rosemary sprigs
• 1 tbsp chopped fresh thyme
• 1 tbsp Dijon mustard
• 2 tbsp Pams Olive Oil
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1.7 – 2 kg leg of lamb
• 2 tbsp Pams Olive Oil, extra
• 1 kg kumara, cut into large chunks
• 1 kg carrots, peeled and cut into chunks
• 2 red onions, cut into wedges
• 1 bulb garlic, cut in half
• 2 sprigs rosemary
• ¼ cup white wine vinegar
• 2 tbsp Pams Caster Sugar
• 2 tbsp water
• 1 cup fresh mint leaves, finely chopped