Roast Lamb with Mint Vinaigrette:
1 tbsp. olive oil
2 Highland Texel rumps, (can use thick flank or topside)
salt and pepper
1 & 1/2 cups mint, chopped (more or less)
few good pinches castor sugar
lemon rind
1 tbsp. white wine vinegar
1 tbsp. extra olive oil
3 tbsp. orange juice
Method:
1) Turn oven to 180oC. Roll lamb in salt & pepper, then brown in olive oil
2) Roast for approx.20-30 minutes, turning once, depending on degree of pickness required.
3) Meanwhile, chop mint with sugar. Place in a bowl & stir in remaining ingredients.
4) Remove lamb, cover & rest in a warm place for 15 minutes.
5) Serve with mint sauce.