Roasted Leg of Lamb with Mint Sauce

Ingredients

• 5 pound leg of lamb
• Olive oil
• Salt
• Cracked black pepper
• 1 bunch rosemary
• 3 to 4 garlic cloves, minced
• 1 bunch of mint
• 2 teaspoons sugar
• 2 tablespoons very hot water
• 1/4 cup malt vinegar

Method

Roughly chop the rosemary. Rub the leg with olive oil, salt, pepper, rosemary and garlic. Roast for about 2 hours, depending on the size of the leg, or until a meat thermometer inserted into the thickest portion of meat registers 140 degrees.

For the sauce

Pull mint leaves off of the stems. Place on a cutting board and chop finely. Sprinkle the sugar over the mint and continue to chop. Place the mint and sugar in a small bowl. Cover with the water and allow to steep for a couple of minutes. Add the vinegar and salt to taste.