Roast Leg Of Lamb

• 1 lb sweet potatoes, unpeeled, halved lengthwise, thickly sliced
• 12 None red potatoes, halved
• 3 None medium carrots, quartered lengthwise
• 1/2 cup vegetable oil
• 2 None medium red onions, cut into thick wedges
• 2 bulbs garlic, halved
• 4 1/2 lb leg of lamb
• 2 tbsp brown sugar
• 2 tbsp red wine vinegar
• 10.5 oz frozen peas
• 1 None lemon, zested
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 2 tbsp fresh oregano, finely chopped
• None None gravy, to serve

1. Preheat oven to 425u0b0F. Toss sweet potatoes, red potatoes and carrots with 2 tbsp oil. Transfer to a roasting pan. Season. Roast for 20 mins then add onions and garlic.
2. Reduce heat to 400u0b0F. Place lamb on top of vegetables and score at 1/3 inch intervals. Combine remaining oil, sugar and vinegar and drizzle over lamb. Roast, basting with juices and turning veg occasionally, for 1 hour 15 mins for medium-rare, or until cooked to your liking. Set aside, cover with foil and let rest for 10 mins. Add peas to vegetables and roast for 5 mins, or until vegetables are tender.
3. Combine lemon zest and herbs and sprinkle over lamb. Serve sliced, with vegetables and gravy.

sweet potatoes, red potatoes, carrots, vegetable oil, red onions, garlic, lamb, brown sugar, red wine vinegar, frozen peas, lemon, parsley, fresh oregano, gravy

Taken from recipes-plus.com/api/v2.0/recipes/24417 (may not work)