1 bulb garlic
1 small bunch fresh rosemary
2kg leg of lamb
Freshly ground black pepper
For the mint sauce
½ small bunch fresh mint
1 tsp sugar
2 pinches salt
1 tbsp hot water
3 tbsp wine vinegar
Peel and crush 3 cloves of garlic. Take half the rosemary, remove the leaves and chop them coarsely. Grate the zest from the lemon.
Mix the crushed garlic, chopped rosemary, lemon zest and olive oil together to make a marinade. Season the lamb with salt and pepper and rub the marinade into it.
Peel the potatoes, parsnips and carrots, and cut them in half (cut the parsnips and carrots lengthways).
Bring a pan of water to the boil, add the potatoes and simmer them for 10 minutes. Drain the water off, put a lid on the pan and shake it to scuff up the edges of the potatoes.
Tip the potatoes into a large roasting tray, and add the parsnips and carrots, rosemary sprigs and whole garlic cloves. Season with salt and pepper, and drizzle over some olive oil.
Place the roasting rack in the pan, and put the lamb on the rack.
If you don't have a roasting rack, put the tray of vegetables on a lower oven shelf, and put the lamb directly onto the shelf above. Cleaning tip: Once the lamb and vegatables are cooked, wipe the shelves clean as soon as they are cool enough to touch with a damp cloth.
Cook in a preheated oven at 200oC for about an hour and 15 minutes if you want the lamb pink, or an hour and a half if you want it more well done.
For the mint sauce, finely chop the mint leaves and mix together with the rest of the mint sauce ingredients.
Take the roast lamb out of the oven, place it on a carving board, loosely cover with tinfoil and leave to rest for 15 minutes before serving.
Carve the roast lamb and serve it with the potatoes, vegetables and mint sauce.