1.75 kg/4 lb leg of lamb, boned
Salt and freshly ground black pepper
3 garlic cloves, crushed
1 bunch of mint, chopped
45 ml/3 tbsp olive oil
Juice of 1 lemon
1 celery stick, finely chopped 1 carrot, finely chopped
1 onion, finely chopped
300 ml/0.5 pt/1.25 cups water
Open out the lamb, season to taste with salt and pepper and sprinkle with
the garlic and half the mint. Roll up and tie securely. Season the outside
of the joint and place it on a rack in a roasting tin (pan), fat-side up.
Pour over the oil and lemon juice, surround with the vegetables and roast
in a preheated oven at 230°C/450°F/gas mark 8 for 20 minutes, then reduce
the heat to 180°C/350°F/gas mark 4. Add the water to the tin and roast for
a further 1.25 hours until the meat is tender and crisp on the outside.
Transfer the lamb to a warm serving dish. Skim any excess fat off the pan
juices, stir in the remaining mint and bring to the boil, then pour into a
sauce boat and serve with the lamb.