- 1.
Heat your oven to 220°C/Fan 200°C/Gas 7. Unwrap
the lamb and put in a roasting tin. Pat the meat dry.
Set aside and leave to come to room temperature.
- 2.
Take 2 cloves from the garlic bulb. Peel and finely
chop. Slice what’s left of the garlic bulb in half to
make 2 rounds. Set aside.
- 3.
Place the chopped garlic in a pestle and mortar.
Add a good pinch of salt and pepper. Muddle it all
together with 1 tbsp of olive oil to create a rub.
- 4.
Rub the mix all over the lamb. Nestle the halved garlic bulb under or next to the lamb.
- 5.
Roast the lamb for 25 mins, or till it has a golden crust. Add 350ml of water (or stock or wine). Cover the tin with a double layer of foil. Lower the heat to 160°C/Fan 140°C/Gas 3. Roast for 3 hrs.
- 6.
Remove the tin from the oven. Carefully unwrap the lamb (mind the steam). Transfer the meat to a chopping board and loosely cover with foil. Rest for 45 mins to 1 hr before serving. Keep the tin juices for later.
- 7.
When you’re nearly ready to carve, skim the fat off the top of the tin juices. Squeeze the roast garlic cloves from their skins and mash with the back of a knife to a smoothish paste. Add to the tin and place on a medium heat. If your roasting tin isn’t suitable for the hob, pour the juices into a pan.
- 8.
Bring the garlicky juices up to a simmer, adding a little more water, stock or wine if you need to. Bubble gently for 10 mins. Season and add a touch of honey if you like for extra sweetness.
- 9.
Strip the leaves from the mint stalks. Finely chop them. Add them to the garlic gravy just before serving. Drizzle over slices of the tender roast lamb.