INSTRUCTIONS

1. Set the oven to 180°C/gas 4. Make small cuts all over the meat and insert a sliver of garlic and a small piece of rosemary into each cut until all the ingredients are used up.
    
2. Place the leg in a roasting pan, drizzle with the olive oil and honey and roast for 40 minutes per kg, for meat that is pink in the centre, 50 minutes per kg if you prefer it a little more well done. Once the joint is cooked to your liking, remove and allow to rest before you carve the meat.
    
3. Meanwhile, make the mint sauce. Strip off the mint leaves, sprinkle with salt and chop finely.
    
4. Place into a jug, add the sugar and pour over the boiling water, stir and leave to cool.
    
5. Stir in the vinegar and add more water or vinegar to taste.
6.  
7. Carve the lamb and serve with the mint sauce and some buttered carrots.

INGREDIENTS

• 1 leg of Lamb
• 6 clove Garlic, cut into slivers
• 3 sprigs rosemary
• 2 tbsp Olive oil
• 1 tbsp Honey
• For the mint sauce
• 1 bunch Mint, large
• 1 pinch Salt
• 4 tbsp water, boiling
• 1 tbsp caster sugar
• 4 tbsp white wine vinegar