Lamb and mint is surely a marriage made in heaven, though the mint usually makes its appearance as the optional sauce. For this recipe the mint is used in the marinade but I see no reason why you shouldn’t serve the traditional mint sauce too. Please don’t reach for a jar, freshly made mint sauce isn’t difficult or time consuming and it is worth the effort. My mother used to allow me to make it when I was still at primary school, it’s child’s play.

I suggest that you serve the lamb with some fresh peas and new potatoes - both of which also enjoy the flavour of mint - so that you have a light, summery roast, with very fresh flavours.

Ingredients - serves 6

2kg lamb leg joint
2 cloves garlic, sliced into slivers
1 lemon sliced very thinly

for the marinade:
3 tbsp olive oil
grated zest and juice of 1 lemon
2 cloves garlic, crushed
large bunch of mint, washed & coarsely chopped
salt & pepper

simple mint sauce:
large bunch of mint, washed & finely chopped
2 tbsp balsamic vinegar
2 tsp sugar
a little cold water

Method

Mix together the marinade and pour into a plastic bag big enough to accommodate the lamb. Place the leg joint in with the marinade and rub around the meat then secure and leave in the fridge for at least one hour before roasting.

Preset the oven to 200°C
Remove the lamb from the bag and sit it in a roasting dish. Make 10-12 incisions with a small, sharp knife in the surface of the joint and push a sliver of garlic into each. Halve the lemon slices, fold a half slice and push in the incision along side the garlic - do this with the rest of the incisions. Now add a splash of water to the pan - this will prevent the meat juices from burning on to the pan. Transfer to the hot oven and after 10 minutes turn the heat down to 180°C.

Roast for 1 hr 20 minutes, or up to 1 hr 40 minutes depending on how well done you prefer your lamb. Check occasionally and add a little more water if necessary. If you don’t prevent burning the sauce you can produce from the caramelisation of meat juices will be bitter. At the end of cooking time, rest the lamb & add lamb or chicken stock to the pan to make a sauce.

While the lamb roasts, chop more mint - but this time very finely. Place in a small bowl with the sugar, add the balsamic and stir to dissolve. Now add a little cold water to loosen the sauce. And it’s ready to serve with sliced lamb roast!