Five-Spice Lamb with Thai-Style Mint Sauce

Ingredients

1 tsp	Sugar
2 kgs	Leg of lamb (Main)
1 tsp	Chinese five spice
1 tsp	Salt
1 Tbsp	Fresh ginger, grated

Mint Sauce

1	Shallot, large, chopped
1 cup	Mint leaves, lightly packed (Main)
2	Red chillies, seeded & chopped
3	Garlic cloves
½ cup	Brown sugar, lightly packed
150 ml	Fresh lime juice, (about 6)

Directions

1. Preheat oven to 160 degC. Trim lamb of excess fat, if necessary. Score top of roast as you would a ham.
2. Combine sugar, five-spice and salt. Rub over scored lamb. Dot with ginger.
3. Place on a rack in a roasting pan. Add a cup of water or stock to the pan. Roast for 45 minutes per 500g plus an extra 30 minutes.
4. Meanwhile, put all the ingredients for sauce in a blender. Process until smooth.Chill until required.
5. Stand lamb, tented with foil and covered with a thick towel for 15 to 30 minutes before carving. This allows meat to set.
6. Drain any fat from the pan and use the juices to make a gravy.
7. Serve lamb with hot gravy and cold mint sauce.