Bring the lamb to room temperature. Make about 12 slots in the skin and insert and fine slice of garlic and a sprig of garlic. Pop it into a hot oven for about 20 minutes a pound and 20 minutes over. Rest and carve.
Serve with mint sauce.
I usually bung a quartered onion in with the joint for the gravy. Drain off all the fat, take the burnt bits off the onion, add about 3/4 oz of flour and stir, slosh in half a glass of wine, a knorr lamb cube and half a pannof veg water.
I usually serve leeks in garlic sauce with it. (Sliced leeks, butter, flour, milk, salt and pepper).
Chantenay Carrots baked in an lidded pt with 1dsp water, one dsp butter, one tsp sugar and a pinch of salt. Takes about 90 minutes.
Sugar snap peas, padded out with frozen.
Roast potatoes.
Enjoy.
I'm not a huge pudding cook but might do something like a lemon meringue pie which is as cheap as chips to make if the lamb was expensive.