Roasted Lamb Leg with mint - The Village Butchery by Origin Meat
90 min prep | 45 min cook
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Cooking tools:
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Saucepan
- Spoon
- Pepper mill
- Tongs
- Serving platter
Ingredients
- ¼ cup (60ml) olive oil
- ⅓ cup (80ml) malt vinegar
- 2 tablespoons brown sugar
- 1 bunch round mint, leaves picked and chopped
- 1.5kg lamb leg, bone-in
- Sea salt
- cracked black pepper
- 1 bunch spearmint, leaves picked and chopped
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