British Roast Lamb with Mint Sauce

Prick a leg of lamb with a small knife and tuck slivers of garlic and sprigs of rosemary into the incisions.

Rub the lamb with olive oil, salt, and black pepper.

Roast in the oven at 180°C (approx. 20-30 mins per 500g depending on preference).

Prepare the mint sauce: Finely chop fresh mint leaves and mix with a little sugar, hot water, and white wine vinegar.

Let the meat rest for at least 20 minutes to keep it juicy.

Carve into thin slices and serve with the tangy mint sauce.

Serve with roast potatoes and seasonal spring vegetables.