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.
© DONNA HAY GROUP
