Serves 4
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For the lamb:

For the potatoes:

For the mint gremolata:

To serve:

  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Line a roasting tin with tin foil and place a rack inside.
  2. Pat the lamb dry with kitchen paper. Using a sharp knife, score the fatty side of the lamb, making shallow cuts all over.
  3. In a small bowl, stir together the olive oil, garlic, cumin, coriander, oregano, salt and pepper. Place the lamb, fat side up, on the rack in the prepared roasting tin. Spread the garlic and herb mixture evenly over the lamb, rubbing it in thoroughly.
  4. Roast the lamb for one hour 20 minutes for medium, or until cooked to your liking. Tent with foil and allow to rest for 20-30 minutes before carving.
  5. Meanwhile, place the potatoes in a large pan of cold water. Add a pinch of salt, then bring to the boil over a high heat. Reduce the heat to a simmer and cook for 8-10 minutes until just tender. Drain well, then return to the pan and allow to steam dry for two minutes.
  6. Transfer the potatoes to a large, rimmed baking tray or roasting tin and drizzle with the olive oil. Season with salt and black pepper. Roast in the top of the oven for 50 minutes or until golden and crisp.
  7. For the gremolata, combine the parsley, mint, garlic and lemon zest in a food processor and whizz until the mixture is chopped but still retains some texture. Stir in the lemon juice and season to taste with salt. Allow to sit for 20 minutes for the flavours to combine.
  8. Add 2-3 spoonfuls of the gremolata to the hot potatoes and toss to combine. Carve the lamb and serve with the gremolata potatoes and some green vegetables, with the extra gremolata on the side.

Nutrition Facts

Per serving: 639kcals, 24.1g fat (7g saturated), 34g carbs (0.2g sugars), 70.4g protein, 7g fibre, 0.783g sodium

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