Roast Lamb with mint sauce, shortvideo

Recipe Ingredients leg of lamb lamb marinade (recipe below) olive oil salt and pepper 1 yellow onion, sliced thin 1kg baby potatoes 1 bunch Dutch carrots 500g green beans mint sauce (recipe below) Method 1. Add the sliced onions to the bottom of an ovensafe dish. 2. Place the lamb on top and score with a sharp knife and cover in the marinade. 3. Drizzle the potatoes with olive oil and season with salt then pour around the lamb. 4. Place the lamb and potatoes into a 180c oven for 25 min per 500g, but use this as a guide. 5. Use a probe to check the internal temp after about 45 minutes, for lamb cooked medium (I m not a huge fan of rare lamb) you want to pull it out around 55c (it will continue to cook a few more degrees) and let it rest for at least 15 minutes. 6. At the 45 minute mark, it s a good time to check your potatoes, they will probably not take as long as the lamb. When they are ready, remove and set aside. You can