Ingredients

Steps

• Preheat the oven to 180°C.
• Season the lamb with salt and pepper.
• Brown the lamb in oil in a hot casserole dish then set aside.
• Fry onions, carrots, turnips, and thyme in the same dish for 2 minutes.
• Return lamb to the dish, add stock, and roast uncovered for 90 minutes.
• Boil potatoes and mint sprigs in salted water for 15 minutes then drain.
• Steam dry the potatoes over low heat then mash with butter and seasoning.
• Place finely chopped mint into a small bowl.
• Simmer vinegar and sugar then pour over the chopped mint.
• Carve the lamb and serve with vegetables, mash, and mint sauce.