Orange marinated lamb with watermelon and mint salad

Ingredients

• 700 g (1 ½lb) boneless lamb shoulder or leg
• 2 clv garlic clove
• 2 oranges
• 150 mL (5 fl oz (¼ pint)) medium sherry
• 4 tbsp. balsamic vinegar
• 1 tbsp. runny honey
• 1 tbsp. olive oil
• 1 1/2 kg watermelon
• 2 avocado pear
• 2 bunches spring onion
• 4 tbsp. chopped fresh mint
• salt and ground black pepper
• int sprigs to garnish

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