2. Place the carrots, potatoes, garlic and leeks in a roasting tray. Mix to combine 2 tablespoons honey, 1 tablespoon malt vinegar and remaining 2 tablespoons of oil. Season with salt and pepper and toss to combine. Top with lamb.
3. Place in the oven and roast for 30 minutes for medium rare. Remove, loosely cover and set aside to rest for 5 minutes.
4. To make the mint sauce, combine the mint, remaining 2 tablespoons of honey and 2 tablespoons of malt vinegar in a small bowl. Season with salt and pepper and mix to combine.
5.Serve the lamb with roasted vegetables and mint sauce.