6	large cloves garlic, thinly sliced

2	tablespoons (8 g) chopped mint

1/2	teaspoon (2 g) chopped fresh rosemary

1	spring leg of lamb about 5 to 5 1/2 pounds (2250 to 2490 g) pounds, fat removed

1	teaspoon (5 ml) olive oil

sweet mint sauce

1/2	cup, about 1/2 ounce (15 g), loosely packed fresh mint leaves

2	tablespoons (30 ml) olive oil

1	tablespoon (15 ml) white wine vinegar

1	tablespoon (15 ml) water

1	large clove garlic, chopped

1/8	teaspoon (0.6 ml) sugar substitute or to taste

freshly ground pepper

1/8	teaspoon (0.6 ml) kosher salt

1. Pre heat oven to 450° F. (230° C, Gas Mark 8)).
2. Using a sharp knife, make slits 1 inch (2.5 cm) deep all over the lamb. Insert the garlic. In a small bowl, combine the mint and rosemary. Rub the lamb with the olive oil and the herb mixture.
3. Place the lamb on a rack in a roasting pan and roast for 30 minutes. Reduce the heat to 350° F(180°C, Gas Mark 4) and continue to roast until an instant meat thermometer placed in the thickest part of the meat, away from the bone, registers 135°F (57°C ) for rare or 140°F (60°C), about another 45 minutes.
4. To make sweet mint sauce: In a food processor or blender, place the mint, oil, vinegar, water, garlic, and sugar substitute. Process until smooth. Add the pepper and salt. Set aside until ready to serve.
5. To serve, slice thin slices of lamb and top each serving with 2 teaspoons (10 ml) of the mint sauce.