PREPARING AND COOKING THE LAMB
Place the lamb leg fat-side up on a clean chopping board and pat dry with a paper towel.
Using a sharp knife, make a series of shallow cuts into the lamb, a few centimetres apart.
Combine the marinade ingredients together and spread over the lamb, rubbing it into the cuts.
Wrap the lamb in cling film and refrigerate, preferably overnight or for at least 2 hours.
Remove the marinated lamb from the fridge 30 minutes before cooking.

Preheat the oven to 180°C.
Place the lamb in a roasting dish fat side up and season. Transfer to the oven and bake uncovered for 25-30 minutes per 500g for medium.
Baste occasionally with the pan juices.
With 1 hour remaining, add the onions to the roasting dish. Turn them over once while cooking.
Remove from the oven, transfer the lamb and onions to a warm plate and cover loosely with foil. Leave to rest for 20-30 minutes.

MAKE THE MINT TOPPING
For fresh mint topping, combine all ingredients in a food processor or mortar and pestle and mix well.
Submerge sliced spring onions in a bowl filled with lots of ice and water to make them curl up. Add the mint leaves.
Leave in the fridge covered, for at least an hour. Drain and rest on paper towels.

MAKE THE GRAVY
To make a rich gravy, discard the fat from the lamb roasting dish, leaving the meat juices.
Combine the flour with 1/2 cup water and add to the roasting dish, with remaining meat juices, on the stovetop over a medium heat.
Add chicken stock, stirring all the time with a wooden spoon, for about 5-10 minutes until thickened.
Make sure you scrape all the caramelised meat juices and onion off the bottom to add flavour.

TO SERVE
Place the rested lamb on a platter or board and spread with the fresh mint topping. Garnish with the spring onions and mint.
Arrange the onions around the lamb. Serve with the gravy, roast potatoes and your choice of a salad or vegetables.

Recipe by Beef and Lamb New Zealand