Medium: 25 minutes per 450g/1lb plus 25 minutes
Well done: 30 minutes per 450g/1lb plus 30 minutes


Ingredients:

1.3kg/3lb lean lamb leg, shoulder or half shoulder joint
Salt and freshly milled black pepper
Zest of 1 lemon
2 large garlic cloves, peeled and sliced lengthways
2 large sprigs fresh rosemary leaves
15ml/1tbsp olive oil
45ml/3tbsp lemon marmalade, melted

For the gravy:

15ml/1tbsp plain flour
600ml (1pint) good, hot lamb stock, homemade, if preferred


For the mint sauce (makes 150ml):

1 x 30g pack fresh mint leaves, stalks removed
60ml/tbsp light muscovado sugar
150ml/¼pint boiling water
150ml/pint white wine vinegar


Method:

1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

2. Place the joint on a chopping board and make several slits on both sides. Season. In a small bowl mix together the lemon zest, garlic, rosemary leaves and oil.

3. Stuff the mixture into the slits, brush with any of the remaining mixture, place the joint on a metal rack in a large non-stick roasting tin and cover and roast for the preferred, calculated cooking time. 40 minutes before the end of the cooking time remove the foil.

4. 10-15 minutes before the end of the cooking time glaze the joint with the lemon marmalade.

5. To prepare the mint sauce: pound together the mint leaves and sugar in a mortar and pestle to a rough paste. Alternately place in a food processor or blender and blend to a paste. Add the boiling water and leave to infuse for 5-10 minutes.