Roast saddle of lamb with mint sauce

Winning combination: the sweet and sour mint sauce cuts the natural fattiness of lamb saddle cooked on the bone

Preheat the oven to 120C/250F/Gas ½.
Heat a little oil in a large frying pan on a medium heat and brown the lamb all over until it is mahogany brown. This will take a good 30 to 40 minutes. The skin side will need particular attention as the fat under the skin needs plenty of cooking.
Transfer the lamb to a roasting tray and put in the oven for about 1 ½ hours. Use a digital thermometer to check the internal temperature, which should be 58C for medium lamb.
To make the mint sauce, bring 100ml water to the boil and add the sugar. Boil for five minutes, or until you have a syrup consistency, then remove from the heat. When cool, measure the syrup and add roughly the same amount of vinegar, tasting for the right balance. Stir in the mint.
To serve, remove the two fillets from the saddle. To do this, on the skin side, run a knife along the backbone and then follow down with your knife along the rib bones which run horizontal to the backbone. Do this on both sides. Slice into portions and serve with the mint sauce, gratin potatoes and some greens.

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