Stuffed lamb loin with mint sauce

Remove the lamb from the refrigerator at least 1 hour in advance. Preheat the oven to 180 ºC. Remove the foil from the meat. Remove the rosemary twigs from the roulade lines and place them on the bottom of an oven dish. Dab the meat dry with kitchen paper and rub it with olive oil. Heat a frying pan without butter or (olive) oil and fry the meat on both sides brown in 5 min. Turn regularly.

Place the seared lamb on the rosemary slices in the baking dish and pour the baking liquid over it. Place the baking dish in the middle of the oven for 25 minutes. Remove the lamb from the oven and let it rest for 10 minutes.

In the meantime, finely chop the mint leaves for the mint sauce. Dissolve the sugar in 100 ml of boiling water and pour everything over the mint. Mix in the vinegar and pepper and salt to taste. You can further enhance the mint sauce by adding some sugar or vinegar.

Carefully remove the roulade strings and cut the meat into slices of 11/2 cm. Serve the meat with the mint sauce and some cooked spring vegetables.