Instructions: Preheat the oven to 350F degrees. Using a small knife, cut small slits all over the lamb. Insert the slivers of garlic and sprigs of rosemary into the slits.

Brush the lamb with the oil and sprinkle with salt and black pepper.

Place on a rack in a baking dish. Add 1/2 cup water to the dish. Bake for about an 1 hour 30 minutes for medium, or until cooked as desired, basting often with the pan juices. Keep warm and leave for 10-15 minutes before carving. Serve with Mint sauce (below).

Mint Sauce: Sprinkle 1 tablespoon of superfine sugar over 1/2 cup fresh mint leaves on a chopping board, then finely chop the mint. Transfer to a bowl and add 2 tablespoons sugar. Cover with 1/4 cup of boiling water and stir until sugar is dissolved. Stir in 3/4 cup malt vinegar, cover and chill overnight.

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