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 oven-safe 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