Lamb and Mint Sauce is a traditional British combo. This recipe cooks the lamb and mint in one recipe, to give a crisp, tender and flavoursome roast that you will want to taste again and again.

1.75kg/4lb boned leg of lamb
Seasoning
3 crushed cloves of garlic
45ml/3 tablespoons olive oil
1 bunch of chopped garden mint
Juice of a lemon
1 onion finely chopped
1 carrot finely chopped
300ml/0.5 pint water

Preheat the oven to 230 degrees c/450 degrees f/gas mark 8.

Open out the boned joint, season and evenly distribute the garlic and half the chopped mint. Roll up and tie. Season again and place on a rack in a roasting tin. Pour over the olive oil and lemon juice, ad the vegetables and cook in the oven for 20 minutes.

Reduce the heat to 180 degrees c/350 degrees F/gas mark 4. Now add the water to the tin and continue to cook until the meat is tender-about 1.5 hours.

Remove the lamb and leave to rest whilst you transform the residue in the pan into gravy. Skim off the fat, add the rest of the mint and bring to the boil. Serve poured over thick slices of the lamb and fresh seasonal vegetables

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