Leg Roast With Glazed Carrots & Creamy Potatoes

RECIPE

LEG ROAST:
Marinate leg roast (I pre-slice it at butcher so it's easier to cook):
Red masala, salt, black pepper, crushed garlic, dhana jeeru (cumin), fine red chillies, pinch of arad (Turmeric), tomato sauce, vinegar, lemon juice, mustard sauce, Worcester sauce, apricot jam.
Cook until done and then roast in oven few minutes before serving. Don't let sauce dry out.

GLAZED CARROTS:
1 packet small carrots
Rinse and put in oven tray. Make glaze with olive oil, lemon juice, honey, brown sugar, salt, pepper, rosemary & thyme. Pour over carrots and put little water in pan so carrots don't burn. Roast for about 45 minutes or until done. Occasionally turn carrots so that glaze caramelizes on both sides.

CREAMY POTATOES:
Boil baby potatoes with skins in salted water and drain. Make sauce with 1 tablespoon mayonnaise, 1 tablespoon garlic sauce, ¼ cup sour cream, ¼ cup fresh cream, Aromat (a South African Spice), lemon pepper, garlic salt, mixed herbs, 1 tablespoon butter. Warm in microwave for 25 seconds and mix potatoes. Garnish with fresh flat leaf parsley.

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