Easter Lamb

Directions

1. 1
   Preheat the oven to 425F.
2. 2
   Score the lamb all over and season.
3. 3
   Using a pestle and mortar, or in a food processor, pound or blend the mint leaves with the garlic and seasoning until smooth.
4. 4
   Slowly add the olive oil to your mixture then brush all over the lamb.
5. 5
   Roast in the oven for 1 1/2 hours, brushing with the seasoned oil regularly until the lamb is cooked.
6. 6
   While the meat is resting, remove the fat from the roasting pan.
7. 7
   Add the stock to the pan and make a light, tasty broth by boiling and dissolving all the goodness at the bottom.
8. 8
   Cook the potatoes in a large pan of boiling, salted water for 5 minutes.
9. 9
   Add the fennel and carrots and cook for a further 5 minutes.
10. 10
    Then add the rest of the vegetables and simmer for another 5 minutes.
11. 11
    Carve your lamb, then serve the vegetables in a shallow bowl with the lamb on top and a little broth and mint oil drizzled over.