minted lamb leg
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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