Minted Lamb Leg

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donna hay


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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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