Ingredients

• 1 leg of lamb weighing about 1.2-1.4kg/2lb 10oz-3lb 1oz
• 8 garlic cloves
• 8 fresh rosemary sprigs
• 8 fresh thyme sprigs
• 1 jar ready-made basil pesto
• salt and freshly ground black pepper
• olive oil
• for drizzling
• 2 litres/3½ pints water
• to cook
• 600g/1lb 5oz new potatoes
• washed and scrubbed
• 1 tsp concentrated chicken bouillon
• 1 fresh thyme sprig
• 1 large fresh mint sprig
• 2 large bay leaves
• 2 heads garlic
• cut in half
• 100g/3½oz unsalted butter
• 50g/1¾oz chopped fresh mint
• salt and freshly ground black pepper
• to season

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Prepare the lamb by piercing the leg eight times using a small sharp knife. Into each hole push down a garlic clove
• a sprig of rosemary and a sprig of thyme. Brush the basil pesto over the meat before seasoning with salt and freshly ground black pepper. Place into an oven tray and drizzle with olive oil.
• Place the tray into the oven for 45 minutes to an hour
• or until cooked to your liking. Once cooked
• remove from the oven and cover with aluminium foil. Leave to rest for 20 minutes.
• For the minted potatoes
• bring a large pan of water to the boil. Place the potatoes into the water with the bouillon
• a little salt
• thyme
• mint
• bay leaves and garlic and bring back to the boil.
• Once the potatoes are cooked
• drain and discard the cooking liquid
• herbs and garlic. Return the potatoes to the pan
• add the butter and chopped mint and season with salt and freshly ground black pepper.
• To serve
• carve the lamb and place onto serving plates along with the minted new potatoes.