For the lamb, place the onion, carrot, celery, garlic, thyme and rosemary in the bottom of ... foil and cook for a further 4 hours. For the mint sauce, put the chopped mint in a small bowl and ...
Score the fat of the lamb in a criss-cross pattern, then coat in the rosemary, mint and a drizzle of olive oil and set aside while you make the spice rub. To make the spice rub, grind or blitz all ...