Ingredients for the sauce :
- 1 bunch mint (chopped) 2 kg quality leg of lamb, salt
- 200 ml white wine vinegar
- 200 ml extra virgin olive oil
- 6 tbs brown sugar
Method: In a large bowl mix together all ingredients for the sauce ( chopped mint, vinegar, olive oil . brown sugar) Stir to combine.
Score the leg with a knife. With a pastry brush, rub part of the mint mixture all over the leg. Sprinkle all over with salt. Refrigerate for 1 hour to marinate.
Preheat oven to 200°C / 400°F . Roast for 1 hour – 1 h &15 min for a mediun rare.
Serve with the mint sauce and a fresh Merlot wine.