Minted lamb leg
|¼ cup||Olive oil|
|2 Tbsp||Brown sugar|
|⅓ cup||Malt vinegar|
|1 bunch||Mint leaves, chopped|
|1 to taste||Salt & freshly ground pepper|
|1½ kgs||Leg of lamb, bone in|
- To make the mint sauce, place the vinegar, sugar and mint in a bowl and stir to combine.
- Place the lamb in a large baking dish. Score with a sharp knife and sprinkle with salt and pepper. Pour over the oil mixture, cover and refrigerate for 1 hour to marinate.
- Preheat oven to 200C.
- Roast the lamb for 45 minutes for medium-rare or until cooked to your liking. Serve with the asparagus and mint sauce.