Minted Leg of Spring Lamb


Cook Time: 



  • 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.

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