Kiwi Roast Lamb with Kumara and Mint Sauce

Preheat the oven to 180°C (350°F) and line a roasting tray with parchment paper.

Pat the lamb leg dry with paper towels, then rub thoroughly with minced garlic, chopped rosemary, salt, and black pepper. Drizzle with one tablespoon of olive oil and massage the seasoning into the meat.

In the roasting tray, toss the kumara cubes, potato quarters, carrot slices, and onion wedges with the remaining olive oil, arranging them around the edges of the tray.

Place the seasoned lamb in the center of the tray and roast in the preheated oven for 45 to 50 minutes for medium doneness, basting once with the pan juices halfway through cooking.

While the lamb roasts, prepare the classic Kiwi mint sauce by combining the chopped fresh mint with vinegar, sugar, and 2 tablespoons of warm water in a small bowl. Let it steep for 5 minutes to release the flavors.

Remove the lamb from the oven, transfer to a cutting board, cover loosely with foil, and let it rest for 10 minutes to retain its juices before slicing thinly against the grain.

Slice the rested lamb and plate it alongside the golden roasted kumara and vegetables. Spoon the fresh mint sauce over the lamb and serve immediately while hot.