||Marinate lamb with oil, garlic, rind, juices and rosemary. Preheat oven to 180°C.
||Drain lamb from marinade, place in roasting dish. Reserve marinade.
||Roast for 50 mins for rare, 60 mins for medium, or 70 mins for well done.
||Baste twice with marinade during cooking. Add potato and sweet potato to the roasting dish in the last 30 mins cooking time (brush lightly with oil).
||Remove lamb, cover and rest it for 15 mins. Cook sprouts in a non-stick frypan until just soft, add peas and mint, cook 1 min more. Serve lamb sliced, drizzled with pan juices and vegetables.