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Remove the lamb from the fridge about an hour before cooking – to allow it to come up to room temperature.
Preheat the oven to 180C/350F (fan).
Mix together the olive oil, garlic salt, salt, pepper, rosemary, thyme, and lemon zest to form a thick paste.
Spread the paste all over the lamb.
Place the lamb in a large roasting tin and place in the oven. Cook for 2 hours (this will cook it to medium).
Remove from the oven and place on a warm plate to rest for 30 minutes.
To make the gravy, place the roasting tin on the hob (or transfer the meat juices to a saucepan – be sure to scrape up any bits from the tin – that’s where all the flavour is).
Sprinkle on the crumbled stock cubes.
Stir together whilst pouring in the hot vegetable water. Bring to the boil and lightly season with salt and pepper.
Stir in the cornstarch slurry using a whisk, until the gravy thickens. Allow to bubble then turn off the heat.
Serve the roast lamb with the gravy, mint sauce, roast potatoes, carrots and green veg - such as green beans or sprouts.