Lamb roast with mint sauce

Ingredients

• leg of lamb
• lamb marinade (recipe below)
• olive oil
• salt and pepper
• 1 yellow onion, sliced thin
• 1kg baby potatoes
• 1 bunch Dutch carrots
• 500g green beans
• mint sauce (recipe below)
• Lamb marinade
• 4 cloves garlic
• 2 large sprigs rosemary
• 1 tsp salt
• 1 tsp mustard powder
• 1 tsp fresh ground pepper
• 2 tbsp olive oil
• Mint sauce
• 1 bunch of picked mint leaves
• 1 tsp sugar
• 1/2 tsp salt
• 3 tbsp white balsamic vinegar (apple cider works well also)
• 3 tbsp water
• 1 tsp xanthan gum

Directions

1. Add the sliced onions to the bottom of an oven-safe dish.
2. Place the lamb on top and score with a sharp knife and cover in the marinade.
3. Drizzle the potatoes with olive oil and season with salt then pour around the lamb.
4. Place the lamb and potatoes into a 180c oven for 25 min per 500g, but use this as a guide.
5. Use a probe to check the internal temp after about 45 minutes, for lamb cooked medium (I'm not a huge fan of rare lamb) you want to pull it out around 55c (it will continue to cook a few more degrees) and let it rest for at least 15 minutes.
6. At the 45 minute mark, it's a good time to check your potatoes, they will probably not take as long as the lamb. When they are ready, remove and set aside. You can flash them at the end so they are hot when you are ready to serve.
7. While your lamb is resting, add the carrots to the pan and put them in the oven. After 10 minutes, add the green beans and the potatoes if they need reheating.
8. When ready to serve, slice the lamb and serve it with the veg and mint sauce. Happy days!
9. Lamb marinade
10. Blend everything in a mortar and pestle.
11. Mint sauce
12. Blend the mint, vinegar, salt, sugar and water together.
13. Once blended, add the xanthan gum while the blender is still going.
14. Store in the fridge until you are ready to use.