- 1kg boned and rolled lamb shoulder
- A bulb of garlic
- A large handful of mint
- 1½ lemon
- 1.
Take the lamb out of the oven 1 hr before you want to cook it and let it come to room temperature. Heat your oven to 180°C/Fan 160°C/Gas 4.
- 2.
Put a roasting tin in the oven to heat up. Peel and finely chop the garlic. Finely chop the mint leaves. Pop the garlic and mint in a bowl with 11/2 tbsp olive oil and some salt and pepper. Stir together to make a thick paste.
- 3.
Slash the lamb shoulder all over with a small sharp knife. Rub the mint and garlic all over the lamb, pushing it into the slashes and also into the ends of the lamb joint.
- 4.
Add the lamb to the hot roasting tin. Roast for 1 hr 15 mins for slightly pink meat, or 1 hr 30 mins for well done. Take the lamb out of the oven, transfer to a board and loosely cover with foil. Rest for 30-40 mins before carving and serving.
- Tip
Minty fresh
If you want to make a fresh mint sauce to go with the lamb, strip the leaves from a handful of mint leaves (around 30g) and mix with 4 tbsp each white wine vinegar, water and 1 tbsp caster sugar. Season and stir.
