Lamb with mint sauce

Prep 8 h : 0 m
Cook 0 h : 40 m


  • ½ cup honey

    1 tbsp wholegrain mustard

    2kg butterflied leg of lamb

    ¼ cup loosely packed fresh rosemary sprigs

    Mint sauce

    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.