1. Take the lamb out of the fridge 45–60 minutes before cooking so it loses its chill.
2. Heat the oven to 180°C fan / 200°C conventional.
3. In a small bowl, mix the olive oil, garlic, anchovy, rosemary, thyme, mustard, lemon zest, lemon juice, salt and pepper into a loose paste.
4. Pat the lamb dry. If it has been tied, leave the string on. Rub the paste all over the lamb, working it well into the surface.
5. Put the sliced onions and carrots into a roasting tin with the bay leaves and pour in the wine, cider or stock. Sit the lamb on top.
6. Roast for about 1 hour 15 minutes to 1 hour 30 minutes, depending on how pink you like it. As a guide:
   • 50–52°C internal temperature for medium-rare after resting
   • 55–58°C for medium
   • 60°C+ for more well done
7. Baste once or twice during cooking. If the liquid is reducing too quickly, add a splash more water or stock.
8. When the lamb is done, lift it onto a warm plate or board, cover loosely with foil and rest for 20–25 minutes.
9. While the lamb rests, cook the baby potatoes in salted water until tender. Steam or boil the carrots until just soft, then cook the asparagus for 3–4 minutes and warm the peas through.
10. Toss the vegetables with the butter, chopped mint, salt and pepper.
11. For a simple pan sauce, place the roasting tin over a low heat, mash the softened onions a little into the juices, and simmer for a few minutes. Strain if you want it smoother, or serve it rustic as it is.
12. Carve the lamb into thick slices and serve with the spring vegetables, potatoes and spoonfuls of the roasting juices.

Multi-Cooker Option

Ninja Foodi / Air Fryer

• Use the same garlic, rosemary and anchovy paste.
• Select Sear/Sauté and brown the lamb in a little oil for a few minutes to colour the outside.
• Remove the lamb, add the onions, carrots and 150 ml stock or wine.
• Put the lamb on the rack or back into the pot above the vegetables if your model allows.
• Use the Roast setting at 180°C for about 55–70 minutes, checking the internal temperature from 50 minutes onwards.
• Rest for 20 minutes before carving.
• If you want extra colour on the outside, finish briefly on Air Crisp for a few minutes, watching closely.
• Internal temperature goals remain the same: 50–52°C for medium-rare, 55–58°C for medium.