Leg of Lamb Roast

 Classic Lamb Leg Roast

 You need: 

• 1.5kg Leg of Lamb Roast, trimmed
• 4 Garlic, sliced
• 750g Potatoes, peeled, cut into pieces
• 500g sweet potatoes, peeled, cut into pieces
• 3 Parsnip, trimmed, peeled, cut into pieces
• 1 tbs Extra Virgin Olive Oil, 1-Liter Tins (Pack of 2)
• 6 tbs Gravox Traditional Gravy Mix
• 250ml warm water
• ½ small red onion, finely chopped
• 2 tbs mint Leaves, Dried & Cut
• 2 tsp Dark Brown Sugar

Method:

• Preheat oven to 200°C. Using a small sharp knife make small incisions into Lamb. Insert garlic slices. Season with sea salt flakes and freshly ground black pepper. Place into a roasting pan and roast for 45 minutes.
• Toss vegetables in a large bowl with oil to coat. Add to roasting pan around Lamb and cook for 1 hour. Remove Lamb and vegetables from pan and cover to keep warm.
• Put roasting pan on the stove and add brown sugar, stirring until dissolved. Add red onion and cook for 3 minutes. Add Gravox Traditional Box Powder Gravy and stir continuously to avoid lumps. Add chopped
  mint and gradually add warm water stirring till thick.
• Slice Lamb & serve with vegies & fresh mint gravy.