2-4clovesof garlicdepending on how strong you like it
A few sprigs of rosemary
About an hour before you want to cook your lamb, remove it from the fridge, remove all packaging and place into a dish.
Peel and crush the garlic (2-4 cloves), mix it with the olive oil (1 tbsp) and dried mint (2 tbsp). Rub or brush the garlic and mint mix over the joint of lamb ensuring it is coated all over. Season with salt and then lay a few sprigs of rosemary on top and cover loosely with clingfilm and allow to come to room temperature before roasting.
Pre-heat your oven to 180ºC (160ºC fan). Place the lamb onto a roasting dish and then roast for 2 hours, 5 minutes. About every 20-30 minutes, baste the joint with the juices in the bottom of the tray (careful not to wash off the garlic and mint).
Once the lamb has cooked remove it from the oven, cover with foil and leave to rest for 15 minutes before carving.
The cooking time shown is for a 2kg leg of lamb. Take a look at the information above the recipe to find how to adjust the cooking time for a different size of lamb joint.