Roast Loin of Lamb Persillé

• 1 (3½–4 lb) (1½–2 kg) loin of lamb
• salt
• 1

Wipe the joint with a clean damp cloth, then season with salt ready for roasting. Using the tip of a knife, make small incisions under the skin of the joint at intervals over the surface. Remove the outer papery coating from the clove of garlic and cut the garlic into thin slivers. Insert these into the small cuts, pushing them under the skin. Place the meat in a roasting tin and spread half th