Ingredients
- 1/4 cup water
- 1 tablespoon sugar
- 1/4 cup finely chopped fresh mint
- 1/2 cup malt vinegar
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon finely chopped fresh rosemary
- 2 teaspoons dried crushed rosemary
- 2 cloves crushed garlic
- 5 lbs. leg of lamb
Make it step by step
- Make the mint sauce first. Combine the water and sugar in a 1 quart saucepan, and bring to boil over high heat, stirring until the sugar dissolves completely. Remove the pan from the heat, and stir in the mint leaves and vinegar. Taste and add up to 1 more tablespoon sugar if desired. Set aside at room temperature for 2 or 3 hours. Preheat the oven to 500 degrees. Combine salt, pepper, garlic and rosemary to form a paste. Using the point of a small knife, cut slits in lamb and fill slits with spice mixture. Transfer lamb to rack in roasting tin.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.