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