Ingredients

Steps

• Preheat the oven to 160°C.
• Crush garlic and salt in a mortar, then mix with herbs and olive oil to form a paste.
• Rub the herb paste over the lamb and place in a deep roasting tin.
• Add 250ml of water to the tin, baste the meat, cover with foil, and roast for 3 to 3.5 hours.
• Remove excess oil from the pan juices, cover the pan, and rest for 15 minutes.
• Boil the potatoes until soft, then drain and mash with butter, parmesan, and seasoning.
• Carve the lamb into chunks and serve with the mash and pan juices.