Lamb with Mint Sauce and Potatoes

1. Season the lamb with salt and pepper and rub with garlic and rosemary.

2. Sear in hot oil, then roast at 170°C for about 1.5 hours.

3. Peel and quarter the potatoes and add them alongside for the last hour.

4. For the mint sauce, finely chop the mint leaves.

5. Mix with the vinegar, sugar and a little hot water, then leave to infuse.

6. Serve the rested lamb sliced, with the potatoes and mint sauce.

Tip: A British Sunday lunch classic – the sharp mint sauce lifts the lamb.