Minted Lamb Leg

Delicious roast lamb served with fresh seasonal asparagus.

Source: www.donnahay.com.au

Ingredients

¼ cup (60ml) olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove)
⅓ cup (80ml) malt vinegar
2 tablespoons brown sugar
1 bunch round mint, leaves picked and chopped (Laos Fresh Farm, Plants Direct Tasmania, Steve’s Vegies)
1.5kg lamb leg, bone in (Braefield Prime Lamb, Mount Gnomon Farm)
Sea salt (Tasman Sea Salt) and cracked black pepper
2 bunches green asparagus, trimmed and blanched (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus)
2 bunches white asparagus, trimmed and blanched (or extra green asparagus from Headlam Farm or Newry Farm)

Mint sauce:
⅓ cup (80ml) malt vinegar
2 tablespoons brown sugar
1 bunch spearmint, leaves picked and chopped (or mint from Laos Fresh Farm, Plants Direct Tasmania, Steve’s Vegies)

Instructions

  1. To make the mint sauce, place the vinegar, sugar and mint in a bowl and stir to combine. Set aside.
  2. Place the oil, vinegar, sugar and mint in a bowl and stir to combine. Place the lamb in a large baking dish. Score with a sharp knife and sprinkle with salt and pepper. Pour over the oil mixture, cover and refrigerate for 1 hour to marinate. Preheat oven to 200°C (390°F). Roast the lamb for 45 minutes for medium-rare or until cooked to your liking. Serve with the asparagus and mint sauce.

Serves 4–6