Place the olive oil, vinegar, sugar and mint in a bowl and stir to combine. Set aside.

Place the lamb on an oven-proof dish and score the fat with a sharp knife.

Pour over the mint mixture and rub into the meat.

Cover and refrigerate for 1-2 hours to marinate.

Preheat the oven to 200'C and roast the lamb for approximately 45mins.

TO SERVE

Rest the meat for at least 20mins before carving.