Ingredients
1 leg of lamb
3 tbsp SIDS RASPBERRY MINT VINEGAR
3 cloves garlic, minced
7 rosemary leaves
5 leaves basil
Directions
Preheat oven to 220oC.
Using a mortar & pestle, grind together the garlic, rosemary and basil into a paste. Mix well with SIDS RASPBERRY MINT VINEGAR.
Pat dry the lamb then cut slits diagonally across it. Rub the marinade into the slits then cover and refrigerate overnight.
Drain marinade off and in a small pot, simmer until slightly thickened, stirring. Place lamb in a roasting dish and cook for 20 minutes. Reduce heat to 180oC, basting every 20 minutes with the warm marinade. Allow a total roasting time of about 20 minutes per 500g plus 20 minutes.
Serve by slicing across the bone and drizzle with the marinade.
