133: Roast lamb with cumin and fresh mint, p198

Monday night treat! I made the spice paste in the morning before work and left it to marinade in the fridge all day, and all the garlicky cuminy minty loveliness soaked into the meat, and after 45mins in the oven this evening, it was absolutely delicious and most, and still a little pink (I always overcook lamb by accident...). Can't beat a gravy made entirely out of meat juices and white wine either. Why don't more people make their own gravy - it's sooo easy, so tasty, and cleans the roasting tray at the same time. Genius!