Butterflied lamb with mint sauce

Name: Butterflied lamb with mint sauce
Yield: 6
Ingredients: 2 kgs Butterflied boneless leg of lamb (Main); 2 stalks Fresh rosemary; 1 head Garlic, cloves bruised; 1 Olive oil; 1 cup Fresh mint, finely chopped; 4 tsp Caster sugar; ¼ cup Water, boiling; ¾ cup White wine vinegar

for 6 people

Karena & Kasey Bird

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Lamb is one of our spring highlights. Butterflying it and cooking it in the oven or on the barbecue outside is quick and is the quintessential flavour of spring.

Lamb

2 kgs	Butterflied boneless leg of lamb (Main)
2 stalks	Fresh rosemary
1 head	Garlic, cloves bruised
1	Olive oil

Mint sauce

1 cup	Fresh mint, finely chopped
4 tsp	Caster sugar
¼ cup	Water, boiling
¾ cup	White wine vinegar

Directions

Lamb

To cook the lamb, pre-heat the oven to 180C. Chop the garlic and rosemary and rub over the lamb. Season with salt and pepper. Place the lamb leg skin-side down on a rack in a roasting pan. Bake for 15 minutes.
Turn lamb skin side up and roast for another 15 minutes, to the desired degree of pinkness. Allow at least 20 minutes resting before carving.

Mint sauce

Combine the mint and caster sugar in a pot.
On a medium heat add the boiling water and stir until the sugar is dissolved. Add the vinegar and mix well. Allow the sauce to stand for 30 minutes to infuse the flavour.