Easter Lamb

1. 1

   Preheat the oven to 425F.

2. 2

   Score the lamb all over and season.

3. 3

   Using a pestle and mortar, or in a food processor, pound or blend the mint leaves with the garlic and seasoning until smooth.

4. 4

   Slowly add the olive oil to your mixture then brush all over the lamb.

5. 5

   Roast in the oven for 1 1/2 hours, brushing with the seasoned oil regularly until the lamb is cooked.

6. 6

   While the meat is resting, remove the fat from the roasting pan.

7. 7

   Add the stock to the pan and make a light, tasty broth by boiling and dissolving all the goodness at the bottom.

8. 8

   Cook the potatoes in a large pan of boiling, salted water for 5 minutes.

9. 9

   Add the fennel and carrots and cook for a further 5 minutes.

10. 10

    Then add the rest of the vegetables and simmer for another 5 minutes.

11. 11

    Carve your lamb, then serve the vegetables in a shallow bowl with the lamb on top and a little broth and mint oil drizzled over.

* Per serving · 4 servings · Values may vary.