date:Apr 18, 2014
2 cups mint leaves, torn
Method
1. Preheat oven to 180C. Combine fish sauce, sweet chilli, mint and 1 tablespoon oil in a bowl. Place lamb on a rack in a roasting pan and brush with marinade. Fill pan with 2cm hot water, then loosely cover lamb with foil. Roast for 1 hour, then remove foil and roast for a further 45 minutes for pink or until cooked to your liking. Rest, loosely covered with foil, for 15 minutes.
2. Meanwhile, place potatoes in a pan of cold salted water, then bring to the boi