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1
Put the lamb in a roasting pan.
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2
Peel the garlic and put it into a food processor with the cumin seeds, mint leaves, and lemon juice.
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3
Add a generous grinding of salt and some black pepper.
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4
Process to a coarse paste, adding enough olive oil to make a spreadable slush, thick enough to cling to the lamb.
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5
Massage the roast well with the spice paste, spreading it over the skin and into the cut sides of the flesh.
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6
Set aside in a cool place (preferably not the fridge) for an hour, basting occasionally with any of the paste that has run off.
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7
Preheat the oven to 400F (200C).
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8
Scrub the carrots and beets.
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9
If they are small, you can probably get away with a rinse.
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10
Either way, be careful with their skins, which are tender at this point in their life.
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11
Put the meat in the oven and roast for forty-five minutes to an hour, tucking the vegetables in around it after twenty minutes.
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12
The cooking time for the lamb will depend on how you like it done; forty-five minutes should give you a roast that is still pink and juicy inside.
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13
Remove from the oven and rest the meat for a good ten to fifteen minutes before carving and serving with the mint bearnaise below.
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14
If you want to make a gravy, transfer the meat and carrots to a warm place, put the roasting pan over medium heat, then pour in a large glass of wine or stock, or even water, and bring it to a boil.
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15
Stir with a wooden spoon, scraping away at the pan to dissolve any stuck-on meat juices.
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16
Let the gravy bubble a little, check it for seasoning (it may need salt and pepper), then keep it warm while you carve the lamb.
