mint sauce 3/4 cup finely chopped fresh mint leaves 2 tsp caster sugar 60mls (1/4 cup)

boiling water 125mls (1/2 cup) white wine vinegar

1.Combine the mint and caster sugar in a small heat-resistant mixing bowl. 2.Add the boiling water and stir with a wooden spoon until the sugar dissolves. 3.Add the vinegar and mix well. 4.Allow the sauce to stand for 15 minutes for the flavour to develop before serving in a sauce jug with a spoon.

Lamb 1 (5 pound) leg of lamb 3 cloves garlic, cut into slivers 3 teaspoons dried dill weed 1 1/2 teaspoons salt 1 teaspoon dried rosemary, crushed 1/2 teaspoon ground black pepper Directions

Preheat the oven to 325 degrees F (165 degrees C). Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together the dill, salt and rosemary, and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a shallow roasting pan. Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155 degrees F (68 degrees C) for medium. Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.