Ingredients

For 8 people, you will need:

1.75kg/4lb boned leg of lamb (our own)

3 garlic cloves, crushed

1 bunch of fresh mint

Juice from 1 lemon

1 celery stick, finely chopped

1 carrot, finely chopped

1 onion, finely chopped

300ml/ 1/2 pint of water

Salt and Pepper

Open out the lamb , season with salt and pepper and sprinkle with the garlic and half the fresh mint.  Roll up and tie securely.  Season the outside of the joint and place it on a rack in a roasting tin, fat side up.  Pour over 3 tablespoons of olive oil and the lemon juice, surround with the vegetables and roast in a pre-heated oven at 230 degrees C/450 degrees F/gas mark 8 for 20 minutes.  Then reduce the heat to 180 degrees C/350 degrees F/gas mark 4.  Add the water and roast for a further 1 1/4 hours until the meat is crisp and tender on the outside.

Transfer the lamb to a warm serving dish.  Skim any excess fat off the pan juices, stir in the remaining mint and bring to the boil.  Pour into a sauce boat and serve with the lamb and your choice of vegetables.