Rosemary and Mint Marinated Grilled Lamb

INGREDIENTS

For the marinade::

1/2 cup

olive oil

Juice of 1 small lemon

2 tsp

salt

1 tsp

black pepper

1/2 cup

fresh mint leaves, chopped

3 tbsp

fresh rosemary, chopped

4 lb

boneless leg of lamb, butterflied

For the sauce::

2 tbsp

sugar

1/4 cup

hot water

1 tsp

salt

1/2 tsp

black pepper

1 cup

finely chopped fresh mint

2 tbsp

white wine vinegar

2 tbsp

white balsamic vinegar