Roast lamb with fresh mint sauce
Ingredients
- 1 (6- to 7-pound) bone-in leg of lamb, trimmed of fat and tied
- 4 large cloves garlic, slivered
- Coarse salt
- Freshly ground pepper
- ¼ cup coarse-grain mustard
- 1 cup very finely chopped fresh mint leaves, washed and dried
- 2 tablespoons sugar, or to taste
- 4-6 tablespoons good-quality balsamic vinegar
- 1-3 tablespoons white wine vinegar
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