- 4 - 6 People
- 60ml olive
- 80ml sherry vinegar
- 2 tablespoons brown sugar
- 1 bunch mint leaves, picked and chopped
- 1.5kg lamb leg
- Sea salt and freshly cracked black pepper
Place the olive oil, vinegar, sugar and mint in a bowl and stir to combine. Set aside.
Place the lamb on an oven-proof dish and score the fat with a sharp knife.
Pour over the mint mixture and rub into the meat.
Cover and refrigerate for 1-2 hours to marinate.
Preheat the oven to 200'C and roast the lamb for approximately 45mins.
Rest the meat for at least 20mins before carving.