Preheat the oven to 210°C/190°C Fan.
Stud incisions in the lamb with garlic and anchovy and season with salt and pepper.
Brown the lamb in a high-heat pan with 5ml olive oil.
Place chopped vegetables and herbs in a roasting tray and top with the lamb.
Deglaze the pan with water and pour into the roasting tray.
Roast for one hour until the internal temperature reaches 55°C for rare or 60-65°C for medium.
Remove the lamb, cover with foil, and rest in a warm place.
Reduce the white wine in the tray by two-thirds, then reduce added stock by half.
Strain the sauce, whisk in butter and vinegar, and finish with fresh mint.
Carve the lamb and serve with the warm jus.