Leg of Lamb with Mint Sauce

Preparation

• 1
  Wash the mint leaves, pat dry, finely chop, and place in a large bowl. Add the sugar and pour 200 ml of boiling water over it. Stir thoroughly and let cool to room temperature.
• 2
  Stir in the white wine vinegar and let the sauce steep for at least 1 hour. If the sauce is too strong, dilute it with a little water.
• 3
  Preheat the oven to 160 °C top/bottom heat.
• 4
  Cut the rosemary into pieces about 2 cm long. Cut the garlic cloves lengthwise into thirds.
• 5
  Stud the meat all over with rosemary and garlic. Then rub with olive oil and season generously with salt and pepper. Place the prepared leg of lamb in a roasting pan lined with baking paper. Cook in the preheated oven for about 2 hours until the meat is tender.
• 6
  For a particularly nice aroma, finally grill the meat on a hot grill (or in a grill pan) for about 5 minutes per side. Let rest for 10 minutes before serving. Dip the pieces of meat into the mint sauce when eating.