1 bone-in leg of lamb (3-4 pounds)
Sea salt and freshly ground black pepper
1 large bunch of fresh mint, leaves picked
3 cloves of garlic, peeled
¼ cup olive oil
8 ounces chicken stock
12 ounces new potatoes, sliced thickly
1 fennel bulb, trimmed and cut into ¼-inch thick wedges
8 ounces small carrots, tops trimmed (or large carrots cut into chunks)
1 large leek, halved lengthwise, rinsed well and cut into 2-inch lengths
2 zucchini, halved lengthwise and cut into large chunks
8 ounces thin green beans, ends trimmed
1 small bunch asparagus, ends trimmed, cut into 2-inch lengths
1. Heat oven to 425°. Score the lamb all over and season well with salt and pepper. Using a mortar and pestle, or a food processor, pound or blend the mint leaves with the garlic, some salt and pepper until smooth. Slowly add the olive oil to the mixture then smear half of it over the lamb. Place in a roasting pan and cook for around 1½ hours, basting with any juices or herb mixture regularly, until the lamb is cooked to your liking (medium rare = 145°, medium = 160°).
2. While the meat is resting (the roast should rest for at least 15 minutes, covered with aluminum foil), remove any fat from the roasting pan. Place the pan over medium-high heat, add the stock to the pan and make a light, tasty broth by boiling and dissolving all the juices and browned bits in the bottom of the pan.
3. Meanwhile, cook the potatoes in a large pan of boiling, salted water for 5 minutes. Add the fennel and carrots and cook for a further 5 minutes. Then add the rest of the vegetables and simmer for another 5 minutes. Carve the lamb; serve the vegetables in a shallow bowl or platter with the lamb on top and a little broth and remaining mint oil drizzled over the top.
Serves 6 to 8