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

 

  1. To make the mint sauce, place the vinegar, sugar and mint in a bowl and stir to combine. Set aside.
  2. 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.

 

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