1/4 c. water
1 tbsp. sugar
1/4 c. finely chopped fresh mint
1/2 c. malt vinegar

2 tbsp. salt
1 tbsp. black pepper
1 tbsp. finely chopped fresh rosemary
Or 2 tsp. dried crushed rosemary
2 cloves crushed garlic
4 to 5 lbs. leg of lamb

Make the mint sauce first. Combine the water and sugar in a 1 quart saucepan, and bring to boil over high heat, stirring until the sugar dissolves completely. Remove the pan from the heat, and stir in the mint leaves and vinegar. Taste and add up to 1 more tablespoon sugar if desired. Set aside at room temperature for 2 or 3 hours. Preheat the oven to 500 degrees. Combine salt, pepper, garlic and rosemary to form a paste. Using the point of a small knife, cut slits in lamb and fill slits with spice mixture. Transfer lamb to rack in roasting tin. Roast for 15 minutes. Reduce temperature to 375 degrees and roast for about one hour longer. (20 minutes per pound). Transfer lamb to a heated platter and rest for 15 minutes before slicing. Stir mint sauce, pour into a sauceboat and serve separately with the lamb.