Finely chop 1 pack of mint. Put the garlic in a bowl with 2tsp salt. Mix to a smooth paste, then whisk in the mustard, vinegar and olive oil. Set aside half the mixture and stir the chopped mint into the remainder.
Step 2
Put the lamb in a large non-metallic dish. Make about 20 small deep slashes all over the skin, using a sharp knife, then spoon the marinade over. Cover with cling-film and marinate in the fridge for 1hr to two days, turning the lamb occasionally.
Step 3
When ready to cook, preheat the oven to 190ºC (170ºC fan) mark 5. Put the lamb into a large roasting tin. Cover the tin loosely with foil, then roast the lamb for 1½hr. Remove foil and cook for a further 30min. Take the lamb out of the oven, put on to a warm serving plate and cover with foil. Leave to rest in a warm place for about 20min.
Step 4
Meanwhile, finely chop the remaining mint and stir it into the reserved dressing. Serve with the lamb.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
