Directions

1. To prep the lamb, remove the leg of lamb from the fridge and bring it to room temperature. Prepare 10 pieces of rosemary, each about 4–5 cm (1½–2 inches) long, and 10 pieces of garlic.
2. Using a small sharp knife, make five cross-shaped incisions on each side of the lamb, in the thickest parts. Insert 1 piece of garlic and 1 rosemary sprig into each incision.
3. Season the lamb generously with salt and place it on a tray. If not cooking immediately, cover and refrigerate overnight. Bring the lamb to room temperature before roasting.
4. Heat your oven to 210°C (190°C fan) / 410°F / Gas Mark 7.
5. In a small bowl, mix a finely chopped sprig of rosemary, the zest of 2 lemons, 3 tablespoons of olive oil, and a generous pinch of salt. Rub this mixture over the lamb to coat it evenly.
6. Place the lamb in the preheated oven and roast at 210°C for 15 minutes. Reduce the oven temperature to 180°C (160°C fan) / 350°F / Gas Mark 4 and continue roasting for 1–1 hour 10 minutes, or until the internal temperature reaches 60°C (140°F) for medium or 70°C (160°F) for medium-well.
7. While the lamb is roasting, prepare the mint sauce. Pick and wash the mint leaves, then finely chop them. In a mortar and pestle, combine the mint, 1 tablespoon of sugar, a teaspoon of salt, 3 tablespoons of sherry vinegar, and 3 tablespoons of water. Pound until the sugar and salt dissolve. Transfer to a container and set aside.
8. Once the lamb has reached the desired temperature, remove it from the oven and let it rest for 30 minutes. Cover loosely with foil to keep warm.
9. Carve the lamb into slices and serve with the prepared mint sauce.