Roast Leg of Lamb with Mint Sauce and Roasted Potatoes

• 1 medium Lamb leg bone-in, bone-in
• 3 tbsp Olive oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 4 cloves Garlic
• 2 sprigs Fresh rosemary
• 900 g Yukon Gold potato
• 20 g Fresh mint
• 2 tbsp Caster sugar
• 80 ml Malt vinegar

1. Heat the oven to 220°C (430°F). Peel the garlic and finely slice 2 cloves; strip the rosemary leaves from the sprigs and finely chop them.
2. Pat the lamb dry, then use the tip of a knife to make small slits all over. Push the sliced garlic into the slits, then rub the lamb with 1 tbsp olive oil, 1 tsp fine sea salt, the black pepper and the chopped rosemary.
3. Put the lamb in a roasting pan and roast for 20 minutes to brown. Reduce the oven to 180°C (355°F).
4. Meanwhile, peel the potatoes and cut into chunky pieces. Toss with 2 tbsp olive oil and the remaining 1 tsp fine sea salt.
5. Add the potatoes to the roasting pan around the lamb, turning them in the lamb fat and oil. Roast for 55 to 65 minutes, turning the potatoes once or twice, until the lamb is cooked to your liking and the potatoes are golden and crisp at the edges.
6. While the lamb roasts, finely chop the mint. Put the caster sugar and malt vinegar in a small saucepan with 2 tbsp water and warm gently, stirring, just until the sugar dissolves.
7. Take the pan off the heat and stir in the chopped mint. Leave the mint sauce to stand so the flavour infuses.
8. Lift the lamb onto a board and rest for 15 minutes, loosely covered. Carve the lamb and serve with the roasted potatoes and mint sauce.

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