Roast Leg Of Lamb - cooking recipe

Ingredients

1 lb sweet potatoes, unpeeled, halved lengthwise, thickly sliced
12 None red potatoes, halved
3 None medium carrots, quartered lengthwise
1/2 cup vegetable oil
2 None medium red onions, cut into thick wedges
2 bulbs garlic, halved
4 1/2 lb leg of lamb
2 tbsp brown sugar
2 tbsp red wine vinegar
10.5 oz frozen peas
1 None lemon, zested
1/4 cup fresh flat-leaf parsley, finely chopped
2 tbsp fresh oregano, finely chopped
None None gravy, to serve

Preparation

Preheat oven to 425\u00b0F. Toss sweet potatoes, red potatoes and carrots with 2 tbsp oil. Transfer to a roasting pan. Season. Roast for 20 mins then add onions and garlic.
Reduce heat to 400\u00b0F. Place lamb on top of vegetables and score at 1/3 inch intervals. Combine remaining oil, sugar and vinegar and drizzle over lamb. Roast, basting with juices and turning veg occasionally, for 1 hour 15 mins for medium-rare, or until cooked to your liking. Set aside, cover with foil and let rest for 10 mins. Add peas to vegetables and roast for 5 mins, or until vegetables are tender.
Combine lemon zest and herbs and sprinkle over lamb. Serve sliced, with vegetables and gravy.