This is a British classic everyone loves, especially at Easter. It's easy to make and is so tasty, the most important thing to remember about cooking a lamb roast is to not over-cook it. Lamb has such wonderful flavour on its own, and is so naturally tender, that it is bound to turn out well, as long as it is still a little pink inside.
Ingredients

• 1 bulb garlic, 3 cloves peeled and crushed, the others left whole
• 1 small bunch fresh rosemary, half the leaves removed and coarsely chopped, half in sprigs
• zest of 1 lemon
• olive oil
• 2 kg quality leg of lamb
• sea salt
• freshly ground black pepper
• 1.5 kg potatoes, peeled and cut in half
• For the mint sauce
• 4 tablespoons chopped fresh mint leaves
• 1 teaspoon sugar
• 2 pinches salt
• 1 tablespoon hot water
• 3 tablespoons wine vinegar

How to make Roast Lamb with homemade mint sauce

1. Preheat the oven to 200ºC/400ºC/gas 6 and place a large roasting tin for the potatoes at the bottom of the oven.
2. Mix the crushed garlic, chopped rosemary, lemon zest and olive oil together. 
3. Season the lamb with salt and pepper and rub the marinade into the lamb.
4. Place the lamb on the hot bars of the oven above the large roasting tin. 
5. Boil the potatoes, simmer for 8-10 minutes, drain and ruff the edges up of the potatoes.
6. Add the rosemary sprigs and whole garlic cloves, season with salt and pepper and drizzle over a good amount of olive oil. 
7. Tip the potatoes into the roasting tin and place under the lamb to catch all the wonderful juices.
8. Cook the lamb for about an hour and 15 minutes if you want it pink (rare) or an hour and a half if you want it well done. 
9. Take the lamb out of the oven and cover with tinfoil and leave for 15 minutes before serving. 
10. Carve the lamb into neat slices and serve with the potatoes and mint sauce. 

To make the mint sauce: 

1. mix the chopped mint, sugar, salt, hot water and wine vinegar stir and set a side.

Tip: Try putting a few parsnips or carrots in with the roast potatoes.