Roast Lamb with Vegetables and Mint Sauce

Lamb

• 3 sprigs fresh rosemary, leaves only
• 1500 - 2000 g lamb leg, bone in
• fine sea salt, to taste
• ground black pepper, to taste
• 2 garlic cloves, sliced
• vegetable oil, for brushing

Mint Sauce

• 20 g fresh mint leaves
• 130 g cider vinegar
• 50 g caster sugar

Vegetables

• 500 g water
• 1 tsp vegetable stock paste, homemade
  of 1 vegetable stock cube (for 0.5 l), crumbled
• 800 g potatoes, peeled, halved or quartered if large
• 600 g butternut squash, peeled, diced (2 cm)
• 300 g sugar snap peas