SERVES: 6-8

METHOD

1. Preheat the oven to 200°C (180°C fan-forced). Place roast pan for potatoes on bottom shelf of oven to preheat.

2. Parboil potatoes for 10 minutes, until outsides are just tender. Drain, return to saucepan and add olive oil, mint, garlic cloves, salt and pepper, tossing gently to coat. Set aside until required.

3. Place lamb on a chopping board lengthways, use a sharp knife to cut small incisions across the top of the leg of lamb. Push a slice of garlic, a piece of anchovy and a small sprig of rosemary into each incision. Spray the outside of the lamb with olive oil and season with salt and pepper.

4. Place lamb directly on the hot middle shelf of the preheated oven and add potatoes to the hot pan under the lamb and cook for 1 hour 20 minutes or until lamb is cooked to your liking. Turn potatoes halfway through cooking. Remove lamb from oven and allow to rest for 10 minutes under loose foil before slicing. Increase oven temperature to 220°C (200°C fan-forced) to crisp up potatoes for 10 minutes, whilst lamb is resting.

 Serve sliced roast lamb with minty roast potatoes

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