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Roasted leg of lamb with minted new potatoes

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For the lamb

For the minted potatoes

  • 2 litres/3½ pints water, to cook
  • 600g/1lb 5oz new potatoes, washed and scrubbed
  • 1 tsp concentrated chicken bouillon
  • 1 fresh thyme sprig
  • 1 large fresh mint sprig
  • 2 large bay leaves
  • 2 heads garlic, cut in half
  • 100g/3½oz unsalted butter
  • 50g/1¾oz chopped fresh mint
  • salt and freshly ground black pepper, to season