Minted Lamb Leg

Ingredients

  • 1/4 cup olive oil

  • 1/3 cup malt vinegar

  • 2 tablespoons brown sugar

  • 1 bunch round mint, leaves picked and chopped

  • 1.5kg Prime Dorper Lamb leg, bone in

  • Sea salt and cracked black pepper

  • 2 bunches green asparagus, trimmed and blanched

  • 2 bunches white asparagus, trimmed and blanched


Method

Mint sauce

1/3 cup malt vinegar
2 tablespoons brown sugar
1 bunch spearmint (can be substituted with round mint), leaves picked and chopped

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. Roast lamb for 45 minutes for medium rare or until cooked to your liking.

Serve with asparagus and mint sauce.


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