Lamb with mint sauce
½ cup honey
1 tbsp wholegrain mustard
2kg butterflied leg of lamb
¼ cup loosely packed fresh rosemary sprigs
½ cup light brown sugar
½ cup (125ml) water
1½ cups (375ml) cider vinegar
½ cup finely chopped fresh mint
To make mint sauce, stir sugar and water in a small saucepan over heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, without stirring, for about 5 minutes or until syrup thickens slightly. Combine syrup, vinegar and mint in a small bowl.
Combine a quarter of the mint sauce, honey and mustard in a large shallow dish; add lamb, turn to coat in marinade. Cover; refrigerate for 3 hours or overnight, turning occasionally. Refrigerate remaining mint sauce, separately.