Preheat oven to 450F/230C. Ensure the lamb is at room temperature before you cook.

Make incisions into the fatty side of the lamb joint with a small sharp knife, evenly spaced over the top and side of the joint around 1-2in apart (3-5cm).Peel the garlic and cut into long strips, around 6-8 per clove. Stuff a piece of garlic into each incision in the lamb.

Put the mint leaves in the bottom of a roasting dish and sit the lamb roast on top.

Sprinkle a little salt over the lamb along with a drizzle of olive oil. Place in the oven and roast for 15min, uncovered.

Reduce the heat to 325F/160C. and cook at this temperature for the remainder of the cooking time - in all, you'll need approx 20min per pound/450g for medium-rare (around 25min for medium, 15 for rare), although time may vary with your oven and size of leg. Your most accurate way is to use an internal meat thermometer - you want around 125F for rare, 130F for medium-rare, 135-140F for medium, 155-165F for well done.

Remove from the oven and allow to stand for around 10-15minutes before carving.