Ingredients:

• For the Lamb:
 o 1.8kg – 2kg leg of lamb
 o 3 garlic cloves
 o 4 tbsp mint, chopped
 o 4 tbsp olive oil
 o Salt and freshly ground black pepper

• For the Mint Sauce:
 o 1 small handful of mint leave
 o 1-2 tbsp sugar
 o 50ml boiling water
 o 4-5 tbsp white wine vinegar

Method:

• For the Lamb:
 o The prepare the lamb, wipe with kitchen paper then make about 10 large deep cuts in the flesh with a large sharp knife
 o Put the lamb in a roasting tin and add three tablespoons of water to the roasting tin to help stop the juices burning and cover with foil
 o Roast the lamb for 1 hr to 75 minutes for moist pink meat.  If you prefer it more cooked, take the foil off after the first 75 minutes and roast for a further 20-25 mins
 o Transfer the lamb to a warm serving platter and recover tightly with the foil.  Leave to rest for 15 minutes

• For the mint sauce:
 o Finely chop the mint leaves along with a teaspoon of the measured sugar – this helps fix the colour
 o Place the chopped mint in a heatproof jug and pour over the boiling water
 o Stir in the remaining sugar and sharpen with enough vinegar to give a pleasant tang!

Expert Tips: Pierce some holes in the lamb before cooking and press in some garlic and rosemary for extra taste!  Try to buy the lamb from your local butcher.  They will cut it to the size and shape you prefer which will minimise wastage.  If you buy from a supermarket – you do not have this luxury