Crusted Lamb with Potatoes
1 hr 40 min.
Preheat the oven to 200°C (180° fan) 400°F gas 6.
Put the lamb in a roasting tin and rub lightly all over with oil. Season to taste with salt and pepper.
Mix together the coriander and fennel seeds and peppercorns and press into the lamb.
Roast for 30 minutes per 450 g until cooked to your liking. Insert a skewer into the centre, remove it, then press the flat of the skewer against the meat: – the pinker the juice, the rarer the meat. Baste the lamb 2-3 times with the juices from the tin as it cooks.
Allow to rest for 15 minutes before carving.
Serve with new potatoes sprinkled with mint and garnish with mint.