Ingredients
Method
1.
Preheat oven to 220°C. Season lamb, then rub with 2 tsp of the oil. Put in a roasting pan and cook for 20 minutes. Reduce heat to 180°C and continue roasting for a further 20 minutes.
2.
Meanwhile, put mint, rosemary, garlic, spices, lemon juice and the remaining oil in a blender and purée until very smooth. Baste lamb and roast for a further 30 minutes, basting every 5 minutes. Remove from oven and set aside for 10 minutes to rest. Garnish with extra herbs, if using, and serve with roasted vegetables.