Prep Time: 20 minutes        |        Cook Time:  1 hour        |        Serves:  4

Ingredients

• 1 Killarnee boneless lamb leg roast
• 1kg carrots, peeled and cut into batons
• 2 red onions, peeled and cut into wedges
• 1 garlic head, cloves separated
• 1 tbsp Remano olive oil
• 2 tbsp Brookdale maple syrup
• 1 tsp fresh thyme leaves
• 2 sprigs rosemary
• ¼ cup fresh mint leaves, chopped
• ½ cup Lyttos Greek yogurt
• Stonemill cracked black pepper
• Stonemill Himalayan pink rock salt

Method

1. Preheat oven to 200°C (180°C fan-forced). Line a baking dish with foil. Place rack on baking tray and place lamb onto rack. Line another baking tray with baking paper.
2. Chop the rosemary leaves and sprinkle over the lamb. Season with cracked black pepper and salt. Add several tablespoons of water to baking tray base, to stop lamb drying out. Bake for 25 minutes per 500g of lamb.
3. Once cooked to your liking, remove from the oven, cover with foil and rest for 15-20 minutes.
4. Meanwhile place the carrot batons, onion and garlic cloves on the other baking tray. Drizzle with oil and maple syrup and sprinkle with thyme. Bake for 30 minutes or until tender and golden.
5. Combine yogurt and chopped mint in a bowl and swish until combined. Season with salt and pepper.
6. Slice the lamb, drizzle with cooking juices and serve with the maple carrots. Accompany with minted yogurt.