Instructions
- Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber® Q® barbecue, set up your barbecue with a convection tray and a trivet.
- Using a sharp knife, cut 12 small slits into the flesh of the lamb. Push a piece of garlic into each slit. Drizzle the lamb with the oil and season all over with salt and pepper.
- Roast the lamb over indirect medium heat, with the lid closed, for 40 minutes. While the lamb is roasting, make the sauce.
- Roast the lamb over medium heat, with the lid closed, for 40 minutes. While the lamb is roasting, make the sauce.
- In a medium bowl combine the boiling water, salt, and brown sugar, stirring until the salt and sugar have dissolved. Add the vinegar and the mint and stir to combine. Pour three-quarters of the mint sauce into a serving dish and set aside until the lamb is ready to serve.
- Once the lamb has cooked for 40 minutes, using a basting brush, brush the lamb with the one-quarter portion of the reserved sauce. After a further 20 minutes, baste again with what remains of the one-quarter portion of sauce. Continue roasting the lamb until it is cooked to your liking, a further 20 minutes. Let the lamb rest for at least 10 minutes before carving, to allow the juices to redistribute.
Sauce
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