New Zealand Leg O’Lamb

12 –  8oz. servings

1 (4-5 lb)  boneless leg of lamb 

2 cups vinegar

1/2 garlic clove, small garlic thinly sliced

2 Tablespoons fresh mint– chopped fine or 3 teaspoons dried mint flakes

3/4 cup sugar

2 cups white wine

Place leg of lamb in baking dish – pierce with knife all over making cuts about 1/2 inch wide. Place sliced garlic in cuts that you have made. Pour the White wine over the lamb cover with lid. Let sit over night 12-hrs in the refrigerator.

Heat oven to 275 and roast lamb for 15-20 minutes then raise the temperature to 400 for 10-15 ) according to size.

While roasting, take the 2 1/2 cups of vinegar boil down to about 1 3/4 to increase acidity. While still hot add the sugar & mint then remove from heat to cool. When ready to serve you can make individual dipping servings for the sauce to serve with the lamb.