Ingredients

Lamb & Potatoes

• 2 kg leg of lamb
• 1 whole garlic bulb
• 4–5 large sprigs rosemary
• Olive oil
• 1.5 kg potatoes, peeled and cut into large chunks
• 100 g duck fat or dripping (or olive oil)
• Salt flakes and freshly ground black pepper

Mint Sauce

• 1 large bunch fresh mint, finely chopped
• 1 tsp sugar
• 3 tbsp wine vinegar
• Boiling water
• Salt flakes, to taste

Method

1. Remove the lamb from its packaging and place uncovered in the fridge overnight if possible. Take it out of the fridgeabout 1 hour before cooking to bring to room temperature.
2. Peel and cut potatoes into halves or quarters, creating plenty of edges. Soak in salted water for at least 1 hour (or overnight). Drain well and pat completely dry.
3. Heat oven to 220°C (200°C fan).
4. Place the duck fat or dripping in a large roasting tray and put it in the oven to heat.
5. Finely chop 1 sprig of rosemary and 3 garlic cloves. Mix with olive oil, salt and pepper, then rub all over the lamb.
6. Carefully remove the hot tray and add the potatoes, tossing to coat in the fat. Scatter over remaining rosemary sprigs and garlic cloves and season well.
7. Place a wire rack over the tray and sit the lamb on top.
8. Roast for 1½ hours, or until the internal temperature reaches: 65°C for medium or 70°C for medium-well.
9. Turn the potatoes once or twice during cooking for even crisping.
10. Remove lamb from the oven and rest, loosely covered, for 15 minutes. Leave potatoes in the oven if needed to crisp further.
11. Place mint in a bowl. Add sugar, vinegar, a pinch of salt and a small splash of boiling water. Stir and adjust to taste.
12. Carve the lamb and serve with crispy potatoes, mint sauce and your favourite roast vegetables.