Lamb Leg Roast with Potatoes Greens and Gravy

Steps

1. Line a roasting tray with baking paper. Cut carrots into 3cm batons and any large potatoes in half. Finely chop thyme leaves. Toss veggies, first measure of salt and thyme with a drizzle of oil on prepared roasting tray and season.
2. Pat lamb dry and rub with a drizzle of oil, lamb spice mix and second measure of salt. Place lamb in the middle of the veggies. Cover with foil and set aside in the fridge until you are ready to cook.
3. Preheat oven to 220°C and pull roast out of fridge. Remove foil and roast for about 40 minutes, for medium, or until veggies are tender and lamb is cooked to your liking. Set aside to rest. Cut broccoli into small florets and dice stem 1cm, set aside.
4. While the roast is resting bring a medium pot of water to the boil. Cook broccoli and peas in pot for about 3 minutes, until bright green and tender. Chop mint. Drain greens and toss in a serving bowl with mint and butter. Season to taste.
5. Heat gravy and water in the same pot you used to cook your veggies, for about 2 minutes on medium heat, or until heated through. Add any resting juices from lamb to gravy. Thinly slice lamb against the grain.
6. Divide lamb and veggies between plates and top with gravy and mint sauce (if using).