Marinade
100 gm sliced carrots
100 gm sliced onions
100 gm sliced celery stalks
1 tbsp garlic cloves
1 dsp thyme
1 bay leaf
4 tbsp chopped parsley
2 kg leg of lamb
salt and pepper
bottle red wine 50 ml brandy (optional)
60 ml oil
350 ml brown stock
2 tsp corn flour
Mint sauce
1 large handful mint leaves
2 tbsp sugar
60 ml boiling water
3-4 tbsp vinegar

Place half the vegetables, herbs and a piece at the bottom of a bowl. Cover with lamb. Spread remaining vegetables and herbs over the meat. Pour on wine and oil. Leave overnight. Drain meat 30 minutes before cooking. Heat oil and brown meat before roasting at 200 degrees c for 1 ? hours. Strain marinade and bring to a simmer with stock. Cook for 15 minutes. Season and thicken with corn flour. For the mint sauce, pound mint leaves with half the sugar. Pour in hot water and remaining sugar. Sharpen with vinegar. Serve with the roast lamb and red wine gravy.