Butterflied lamb with mint sauce

1.Make mint sauce. Stir sugar and the water in small saucepan over heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, without stirring, about 5 minutes or until syrup thickens slightly. Combine syrup, vinegar and mint in small bowl.

2.Combine the honey, mustard and a quarter of the mint sauce, in large shallow dish; add lamb, turn to coat in marinade. Cover; refrigerate 3 hours or overnight, turning occasionally. Refrigerate remaining mint sauce, separately.

3.Drain lamb, season; place, fat-side down, on heated oiled barbecue (or grill or grill plate). Cover lamb loosely with foil; cook about 10 minutes or until browned underneath. Uncover; turn lamb, sprinkle with rosemary. Cook, covered, about 10 minutes or until cooked as desired (or cook by indirect heat in covered barbecue, following manufacturer’s instructions). Remove from heat; stand, covered, 15 minutes.

4.Slice lamb thinly; serve with remaining mint sauce.