Roast lamb with mint sauce and roast potatoes

Name: Roast lamb with mint sauce and roast potatoes
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: 6 servings
Ingredients: 1600 g Leg of lamb; 1 Garlic, a bulb: 4 cloves cut into slivers, the rest halved; 10 g Fresh rosemary, a few sprigs; 1 Onions, thickly sliced, to sit under the lamb; 15 ml Olive oil; 4 g Salt; 1 g Black pepper; 1500 g Potatoes, peeled and halved; 60 ml Vegetable oil; 400 g Carrots, cut into batons; 300 g Green beans, trimmed; 20 g Fresh mint, leaves only; 15 g Caster sugar; 45 ml White wine vinegar; 20 g Plain flour; 1 Beef stock cubes, made up with 500ml hot water

A leg of lamb studded with garlic and rosemary, roasted until blushing in the middle, with crisp roast potatoes, carrots and green beans, gravy and a sharp homemade mint sauce.

Ingredients

1600 g Leg of lamb
1 Garlic, a bulb: 4 cloves cut into slivers, the rest halved
10 g Fresh rosemary, a few sprigs
1 Onions, thickly sliced, to sit under the lamb
15 ml Olive oil
4 g Salt
1 g Black pepper
1500 g Potatoes, peeled and halved
60 ml Vegetable oil
400 g Carrots, cut into batons
300 g Green beans, trimmed
20 g Fresh mint, leaves only
15 g Caster sugar
45 ml White wine vinegar
20 g Plain flour
1 Beef stock cubes, made up with 500ml hot water

Method

Take the lamb out of the fridge 30 minutes ahead and heat the oven to 200°C (180°C fan). Make small slits all over the lamb with a sharp knife and push a sliver of garlic and a few rosemary needles into each.
Sit the lamb on the onion and the halved garlic in a roasting tin, rub with the olive oil, salt and pepper and roast for about 1 hour 20 minutes for pink in the middle (add 15 minutes if you like it well done).
Chop the mint finely with the sugar (the sugar stops it bruising), put it in a small jug with 2 tablespoons of boiling water to dissolve the sugar, then stir in the vinegar. Leave it to steep.
When the lamb has an hour left, parboil the potatoes in salted water for 8 minutes, drain and shake them in the pan to rough up the edges.
Heat the oil in a second tin in the oven until shimmering, tip in the potatoes, turn them to coat and roast for 50 minutes, turning once.
Lift the lamb onto a board, cover loosely with foil and rest for 20 minutes while the potatoes finish crisping.
Boil the carrots for 8 minutes, adding the green beans for the last 4.
Spoon most of the fat off the roasting tin, set it over a low heat, stir the flour into the juices, then whisk in the stock gradually and simmer for 5 minutes. Strain into a jug.
Carve the lamb in thick slices and serve with the potatoes, greens, gravy and mint sauce.