Roast Leg Of Lamb

• 1 pound sweet potatoes unpeeled, halved lengthwise, thickly sliced
• 12 red potatoes halved
• 3 medium carrots quartered lengthwise
• 1/2 cup vegetable oil
• 2 red onions medium, cut into thick wedges
• 2 bulbs garlic halved
• 4 1/2 pounds leg of lamb
• 2 tablespoons brown sugar
• 2 tablespoons red wine vinegar
• 10 1/2 ounces frozen peas
• 1 lemon zested
• 1/4 cup fresh flat leaf parsley finely chopped
• 2 tablespoons fresh oregano finely chopped
• 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.

potatoes, red potatoes, carrots, vegetable oil, red onions, garlic, lamb, brown sugar, red wine vinegar, frozen peas, lemon zested, flat leaf parsley

Taken from www.yummly.com/recipe/Roast-Leg-of-Lamb-1405363 (may not work)