Garlic Roast Lamb With Minted Mash

• 1 None leg of lamb (3 1/2-4 lbs)
• 3-5 cloves garlic, halved lengthways
• 2 None onions, cut into wedges
• 8 cloves garlic
• 2 lbs potatoes, peeled and quartered
• 5 tbsp butter
• 1 tbsp milk
• 2 tsp mint sauce
• 3 tbsp fresh chopped mint
• 1 None lime, peel finely grated
• 1 1/2 lbs carrots, peeled and cut into strips
• 2 tbsp orange juice (optional)
• None None Gravy, to serve

1. Preheat the oven to 425u0b0F. Using a sharp knife, make small incisions in lamb. Press a piece of garlic well into each incision.
2. Weigh the leg of lamb. Calculate the cooking time: 20 mins per pound + 20 mins (Add an additional 20 mins for well done). Place lamb in a roasting pan. Sprinkle with freshly ground black pepper.
3. Roast for 20 mins. Reduce oven temperature to 350u0b0F. Forty mins before the end of cooking time, place the onion wedges and garlic cloves around the lamb. Spoon with any drippings.
4. Cook potatoes in a saucepan of boiling salted water for 20 mins. Drain well; return to pan. Add 3 tbsp butter and milk; mash until creamy. Stir in mint sauce, 2 tbsp fresh mint and lime peel. Season.
5. Cook carrots in a saucepan of boiling salted water for 10-15 mins. Drain; add remaining 2 tbsp butter and orange juice, if desired. Spoon into a serving dish and sprinkle with remaining 1 tbsp mint. Keep warm.
6. Transfer lamb from roasting pan to serving platter Let stand for a 5-10 mins. Prepare gravy with pan drippings.
7. Using a sharp knife, carve lamb into thin slices. Serve with minted mash, carrots, onion wedges, garlic and gravy.

lamb, garlic, onions, garlic, potatoes, butter, milk, mint sauce, mint, lime, carrots, orange juice, gravy

Taken from recipes-plus.com/api/v2.0/recipes/28985 (may not work)