Roast Lamb and Mint Sauce

Roast Lamb and Mint Sauce
Ingredients
1 joint of lamb
4 tbsp vegetable oil
Salt
Pepper
For the Mint Sauce:
1 cup of fresh mint
2 tbsp vinegar
2 tbsp caster sugar
MEAT

2 tbsp hot water
Before throwing away the packaging for your joint, note
how much it weighs. Cook for 20 minutes per pound
and 20 minutes over on Gas Mark 7 (230 °C, 450 °F). Put
the joint in a roasting tin and pour the oil over the top and
the sides. Season with the salt and pepper, and stick in the
pre-heated oven. Baste every 20 minutes. After removing
from oven, let the meat 'rest' for 10 minutes before
carving.
For the mint sauce, wash the mint then remove the
leaves. Finely chop the leaves and place in a bowl with
the sugar. Pour on the hot water and stir. Leave for 5
minutes or until the sugar has dissolved. Add the vinegar
and leave to infuse for at least 2 hours.