Easy and perfectly seasoned boneless leg of lamb with an herb crust. This tender lamb meat is served with a side of tangy and refreshing mint sauce.
salt and pepper
boneless leg of lamb
white cane sugar
white wine vinegar
water (not pictured)
fresh mint leaves
Make an herb paste with the seasoning, then coat it evenly on the lamb. Make sure to keep the netting on to help keep the shape of the roast.
When lamb is done roasting, let it rest for 20 minutes, then carve into 1/4 " slices.
Serve with the delicious side of fresh and tangy mint sauce for dipping!