Serves 4-6

1 x Gourmet Direct Tunnel Boned Lamb Leg (approx 1.3 kilo)
Salt and Pepper
3-4 cloves garlic, crushed
1 large bunch of mint, chopped
3 tablespoons of olive oil
Juice of 1 lemon
1 stick of celery finely chopped
1 carrot, finely chopped
1 onion, finely chopped

Butterfly open the leg of lamb, season and cover with garlic and half the mint.  Roll it up and tie with a string.  Season outside and place the joint in a roasting tin, fat side up.  Pour over oil and lemon juice. Surround with the vegetables and place in a pre-heated oven, 230°C.

Turn the heat down at once to 220°C. Roast for 30 minutes.  Turn the heat down to 180°C, add 300ml water and roast for a little over an hour.  The meat should be crisp and brown but very tender, pink and juicy inside. 

Strain the cooking juices.  Skim off as much fat as you can.  Mix in the rest of the mint and pour a little over each serving.

Serve with a Mediterranean vegetable medley and some crusty bread to mop up the juices.

Note: The vegetables, reduced to a puree to which you could add a glass of white wine to counteract the fat, make a good sauce in which to gently reheat any left-over lamb.