recipes

minted lamb leg

• ¼ cup (60ml) olive oil
• ⅓ cup (80ml) malt vinegar
• 2 tablespoons brown sugar
• 1 bunch round mint, leaves picked and chopped
• 1.5kg lamb leg, bone in
• sea salt and cracked black pepper
• 2 bunches green asparagus, trimmed and blanched
• 2 bunches white asparagus, trimmed and blanched

mint sauce

• ⅓ cup (80ml) malt vinegar
• 2 tablespoons brown sugar
• 1 bunch spearmint, leaves picked and chopped

To make the mint sauce, place the vinegar, sugar and mint in a bowl
and stir to combine. Set aside.
Place the oil, 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 200°C (390°F). Roast the lamb for
45 minutes for medium-rare or until cooked to your liking. Serve with the asparagus and mint sauce.
Serves 4–6.