It’s wet and cold and miserable and that means loafing about in my PJs making roast lamb. I did this one fairly traditionally with the obligatory garlic and rosemary, home made mint sauce, roasted potato and steamed baby carrots and peas. I don’t think I really need to write out a recipe for this whole meal other than to mention that I cooked the lamb for 1 hour at 200ºC then let rest for 15 minutes.
1/2 cup chopped mint
40ml boiling water
2 teaspoons castor sugar
60ml white wine vinegar
Put caster sugar and mint into a bowl, add boiling water and stir until sugar is dissolved. Add vinegar and leave for flavours to permeate.