Leg of Lamb with Mint Sauce

Wash the mint leaves, pat dry, finely chop, and place in a large bowl. Add the sugar and pour 200 ml of boiling water over it. Stir thoroughly and let cool to room temperature.

Stir in the white wine vinegar and let the sauce steep for at least 1 hour. If the sauce is too strong, dilute it with a little water.

Preheat the oven to 160 °C top/bottom heat.