Weigh the leg of lamb and calculate the cooking time: 25 mins per ½ kg (1lb) plus 25 mins extra – medium cook.
In a pestle and mortar (or use a small bowl and wooden spoon), pound together the olive oil, lemon rind, garlic, mint and seasoning.
Cut deep slits into the lamb and push small spoonfuls of the mixture into the slits. Smear any remaining oil and mixture over the skin.
Place the meat on a rack in a roasting pan and open roast it in a preheated oven.
1 hour before the end of cooking, baste the joint and surround with new potatoes, garlic and extra oil if needed.
Remove the cooked lamb and allow it to rest for 15 minutes before carving.
Serve thick slices of the lamb with gravy made from the pan juices, roasted new garlic potatoes and crushed minted peas (boiled peas tossed with butter and fresh mint & lightly crushed).