Preheat oven to 180C wash and trim your meat.
This joint was 1.5 kg bone in.
3 sprigs of rosemary
2 finely sliced garlic cloves
Himalayan pink salt
Black Pepper
2 tsp Garlic and ginger paste
2 tbsp olive oil
Make tiny slits in back and front of meat add garlic pieces and stuff in with rosemary.
Mix garlic and ginger paste with olive oil and rub liberally over roast.
Cover roasting pan with lid and set aside for 1 hour or longer if you have time .
Place in oven with your potatoes and drizzle olive oil over potatoes throw in a few sprigs of rosemary and roast for 1 hr 10 mins.
Allow roast to rest outside the oven.
Turn up heat to 200 C and crisp potatoes further for 10 mins.
Make gravy with the juices in the pan.
Use a little water and thicken with bisto and maizena paste.
Stir until gravy thickens. Strain and serve with roast and veggies.
Mint sauce
4 sprigs mint chopped finely add 1 tsp sugar, pinch of salt and white pepper and 3 tbsp brown vinegar.
Stir and serve over roast lamb.
Prepared, tried and tested by: Gail Haselsteiner
