Roast Lamb with Vegetables and Mint Sauce

Lamb

• 3 sprigs fresh rosemary, leaves only
• 52 - 70 oz leg of lamb, bone in (3.25-4.5 lbs)
• fine sea salt, to season
• ground black pepper, to season
• 2 garlic cloves, sliced
• vegetable oil, to brush

Mint Sauce

• ½ oz fresh mint, leaves only
• 4 ½ oz apple cider vinegar
• 1 ½ oz sugar

Vegetables

• 18 oz water
• 28 oz Yukon gold potatoes, halved or quartered if large
• salt, to season, to taste
• ground black pepper, to season, to taste
• 21 oz butternut squash, peeled, diced (1 in.)
• 12 oz fresh broccolini, trimmed, halved lengthwise