Place the lamb in a roasting dish. In a bowl mix together the oil and all the spices. Rub over the meat. Place the potatoes around the lamb. Place in a preheated 200°C oven. After 30 minutes use the juices from the pan to baste the lamb. Roast for a further 40-60 minutes depending on how well done you want the lamb. Place the lamb and potatoes on a warm serving plate and allow to rest before carving.
For the gravy:
Add flour to the pan juices. Stir continuously over a low heat, adding about 250-350 ml water to make a gravy.
For the aioli:
Place the egg yolk, garlic and vinegar into a small food processor. Blend, then slowly blend in the oil until you have a thick mayonnaise. Stir in the mint.
Carve lamb and serve with roast potatoes, gravy and aioli.
Recipes and images courtesy of Robertsons.co.za.
Serve with a glass Nederburg pinotage.