Ingredients

• 2kg/4lb 8oz leg of lamb
• 1 bulb garlic
• large bunch rosemary
• sea salt and black pepper
• 2 carrots
• roughly chopped
• 3 white onions
• quartered
• 250ml/9fl oz dry white wine
• olive oil
• 1 tbsp caster sugar
• 3 tbsp white wine vinegar
• 6 sprigs mint
• leaves only
• finely chopped

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Use a small
• sharp knife to make 12-14 slits all over the lamb. Peel two garlic cloves and slice them into shards. Roughly squash the remaining garlic and put into the bottom of a large roasting tin.
• Push a few slivers of garlic and small sprigs of rosemary down into each slit in the lamb and season with plenty of salt and pepper.
• Put the carrots and onions into the roasting tin
• drizzle with olive oil and season with salt and pepper. Lay the lamb on top and roast in the preheated oven for 45 minutes.
• For the mint sauce
• mix together the sugar and vinegar until the sugar is dissolved. Add the mint and mix well. Season with salt and pepper and transfer to the fridge to steep.
• Remove the lamb from the oven
• pour in the wine then return to the oven and roast for a further 45 minutes.
• When cooked
• remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15- 20 minutes.
• Carve the lamb into thin slices and serve with the mint sauce and roasted vegetables.