Roast Lamb with Kumara and Fresh Mint Sauce

Preheat the oven to 180°C (350°F). Pat the lamb dry with paper towels and season generously with salt, pepper, half of the rosemary and half of the minced garlic.

Heat 1 tablespoon of olive oil in an oven-safe pan over high heat. Sear the lamb on all sides until golden brown, about 2 minutes per side. Remove and set aside.

In the same pan, add the kumara, potato, carrot and onion. Drizzle with the remaining olive oil, add the remaining garlic and rosemary, and toss to coat. Pour in the beef stock.

Place the seared lamb on top of the vegetables and transfer the pan to the preheated oven. Roast for 45-55 minutes, basting the lamb with the pan juices every 15 minutes, until the lamb reaches an internal temperature of 60°C for medium.

While the lamb roasts, prepare the mint sauce: combine the finely chopped fresh mint, red wine vinegar, sugar and hot water in a small bowl. Stir until the sugar dissolves and let it rest for 10 minutes to develop the flavours.

Remove the lamb from the oven, cover loosely with foil and let it rest for 8-10 minutes to allow the juices to redistribute.

Slice the lamb against the grain, plate it alongside the roasted kumara and vegetables, spoon some pan juices over the top, and serve with the fresh mint sauce on the side.