There is nothing more delicious than a traditional roast lamb dinner.  The perfect antidote to the freezing British weather.  This roast lamb recipe is even more mouthwatering because the lamb is studded with it’s classic companions, garlic and rosemary, for a fantastic flavour. It is an easy and simple recipe that can be used to impress at a family gathering or dinner party.  A dish that will never go out of fashion.  Serve with baby carrots and seasonal asparagus for a meal that will remind you its Spring despite the cold weather. Serves 6 Ingredients Lamb 1 good quality leg of lamb (1.5kg) 3 large cloves garlic thinly sliced 2-3 large stems of fresh rosemary cut into 24 sprigs Fresh black pepper to season Vegetables + Gravy 6 large potatoes 24 baby carrots 12 asparagus spears Lamb stock cube Olive oil Mint sauce Preparation Method Roast Lamb 1) Preheat oven to gas mark 5, 375F or 190C. 2) Make 24 small deep cuts into the skin of the lamb with a sharp knife.  Then push a slice of garlic and a sprig of rosemary into each cut, and season the meat generously with fresh black pepper. 3) Cover the lamb joint loosely with foil and cook in the oven on a high shelf for 1.5hrs.  After this remove the foil and cook for another 1/2 hr. 4) Remove from oven, cover loosely with foil again and allow to rest for twenty minutes. 5) Carve and serve with roast potatoes, baby carrots, asparagus, gravy and mint sauce.  Delicious! Roast Potatoes 1) Peel six large potatoes and slice each one into quarters.  Place in a pan and cover potatoes with water.  Bring to the boil and add a little salt.  Simmer for approx 20mins or until potatoes are tender. 2) Add a large glug of olive oil to a roasting tin and heat in oven.  When oil is hot drain potatoes and place in roasting tin.  Turn oven up to 200C or gas mark 6 and cook potatoes for 20-30 minutes until crispy on the outside. 3) Remove from oven and leave to cool for five minutes and then serve with lamb. Vegetables 1) Bring a pan of water to the boil.  Place 24 baby carrots in the pan and simmer for 20 minutes or until carrots are tender.  Drain and serve with lamb. 2) Ten minutes before serving bring a second pan of water to the boil.  Add 12 asparagus spears to the pan and simmer for ten minutes or until asparagus is tender.  Drain and serve with lamb. Gravy 1) Drain the juices from the lamb when you remove from oven.  Pour into a saucepan and reduce then keep warm over a low heat.  Stir in a lamb stock cube then stand to cool for five minutes before serving.