Minted Lamb Leg
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 and cracked black pepper
- 2 bunches green asparagus, trimmed and blanched
- 2 bunches white asparagus, trimmed and blanched
- 1 bunch spearmint, leaves picked and chopped
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