Slow Roast Lamb with Mint & Wild Garlic Sauce

1. Heat your oven to 180°C/Fan 160°C/Gas 4. Unwrap the lamb and pat it dry with kitchen paper. Pop your lamb into a snug roasting tin and set it to one side for about 30 mins-1 hr to come to room temperature.

2. When you're ready to cook the lamb, rub it all over with a little olive oil and a good pinch of salt and pepper. Cover the roasting tin with a loose layer of foil, scrunching the foil to the edges of the tin to seal it (or pop on a lid, if your roasting tin has one). Slide the tin into the oven and roast for 3½ hrs.

3. To make the mint and wild garlic sauce, pick the mint leaves off their sprigs and finely chop them. Finely chop the wild garlic and slide both into a bowl. Peel and finely chop the shallots. Add the shallots to the bowl, along with 2 tbsp red wine vinegar and 1 tbsp sugar.

4. Season with a good pinch of salt and pepper. Pour in 1 tbsp olive oil and 1 tbsp cold water. Stir well into a sauce, adding a further 1-2 tbsp water if you prefer a looser sauce. Set aside.

5. Take the roasting tin with the lamb out of the oven and remove the foil from the tin. Turn the oven up to 240°C/Fan 220°C/Gas 9. Return the lamb to the oven for 25 mins to brown it. Once the lamb is golden brown and a little crispy at the edges, remove it from the oven. Pop the lamb onto a warm serving platter and allow to rest for 30 mins.

6. Serve the roast lamb with the mint and wild garlic sauce on the side.