Roast Leg of Lamb with Caramelised Root Vegetables

1 leg of lamb (about 1.4kg)
2 parsnips
2 large kumara
½ butternut pumpkin
2 tbsp olive oil
2 tbsp maple syrup
salt and ground black pepper
250g Essential Cuisine Lamb Jus
1 tsp very finely chopped rosemary
1 tsp cornflour
2 tbsp lemon juice

Preheat oven to 200°C. Place the lamb in a large roasting dish. Peel and cut vegetables into 3cm chunks, place in a bowl and toss with olive oil and maple syrup to lightly coat. Spread vegetables out around the lamb. Season meat and vegetables with salt and pepper.

Roast for 1 hour or until meat is cooked and vegetables are tender and caramelised. Turn off the oven.

Remove meat and vegetables to a serving platter, cover with foil and place in the oven to rest while you make the sauce.

Drain any fat off the roasting pan and place on the stove top over medium heat. Add 1 cup of water and stir well to lift any pan brownings.

Add the Essential Cuisine Lamb Jus and rosemary and boil for 2-3 minutes. Mix cornflour with lemon juice until smooth, then stir into sauce until thickened.

Simmer for a few more minutes, adjust seasonings to taste and serve in a jug to accompany the meat. Serve with lightly cooked greens.