Finely chop 1 pack of mint. Put the garlic in a bowl with 2tsp salt. Mix to a smooth paste, then whisk in the mustard, vinegar and olive oil. Set aside half the mixture and stir the chopped mint into the remainder.
Step 2
Put the lamb in a large non-metallic dish. Make about 20 small deep slashes all over the skin, using a sharp knife, then spoon the marinade over. Cover with cling-film and marinate in the fridge for 1hr to two days, turning the lamb occasionally.
Step 3
When ready to cook, preheat the oven to 190ºC (170ºC fan) mark 5. Put the lamb into a large roasting tin. Cover the tin loosely with foil, then roast the lamb for 1½hr. Remove foil and cook for a further 30min. Take the lamb out of the oven, put on to a warm serving plate and cover with foil. Leave to rest in a warm place for about 20min.
Step 4
Meanwhile, finely chop the remaining mint and stir it into the reserved dressing. Serve with the lamb.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
