Jo Pratt's Minty Roast Leg Of Lamb

Sweet, juicy spring lamb is traditional and can't be bettered as a main course

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   Score the lamb at 1-2cm intervals using a sharp knife, making sure you don't cut too deeply into the flesh. Place in a large sandwich bag or large bowl.
   Mix together the olive oil, lemon juice, chopped mint and garlic.
   Pour this marinade over the lamb, rubbing it into the score marks and then season the meat with salt and pepper.
   The lamb can now be left to marinate in the fridge for 24 hours, turning in the marinade a few times.
   When you are ready to cook the lamb, preheat the oven to 180°C/gas 4.
   Sit the sliced onions in the base of a roasting tin and sit the marinated lamb on top, pouring over any excess marinade. Place in the oven and cook for 20 minutes per 450g (around 1 hour 40 minutes for a 2.25kg leg of lamb) for a medium finish.
   While the lamb is cooking you can baste it a few times with the juices in the bottom of the tray. Once it is cooked, remove from the tray and leave to rest. There will be plenty of cooking/marinating juices in the bottom of the pan to use as your gravy. Carefully pour away any excess fat and spoon over the lamb when carved.