Mini Lamb Roast

• 1 None small leg of lamb
• 2 tbsp fresh rosemary leaves, plus extra sprigs to garnish
• 1 tbsp olive oil
• 1 tbsp honey
• 2 tsp Dijon mustard
• 2 cloves garlic, sliced
• 2 None potatoes, peeled, quartered, par-boiled
• 3.5 oz winter squash, seeded, skin-on, chopped
• 1 None red onion, cut into wedges
• 1 None zucchini, thickly sliced
• 6 None cherry tomatoes
• None None mint sauce, to serve (optional)

1. Preheat oven to 400u0b0F. Place lamb on a rack inside of a roasting pan or large baking dish. Combine rosemary, olive oil, honey, mustard and garlic then rub over lamb. Chill for 20 mins to marinate.
2. Roast lamb for 10 mins. Add potatoes, squash and onion. Roast for 20 mins. Add sliced zucchini and tomatoes and roast for 10-15 mins, until lamb is cooked to your liking. Let lamb rest, covered, for 5 mins.
3. Serve sliced with vegetables and mint sauce on the side, if desired.

lamb, rosemary, olive oil, honey, mustard, garlic, potatoes, winter, red onion, zucchini, tomatoes, mint sauce

Taken from recipes-plus.com/api/v2.0/recipes/30890 (may not work)