Roasted lamb with hot pepper and mint sauce

1. Season the lamb with 5 tablespoons crushed pepper, Knorr Seasoning cube, mixed herbs, vinegar, butter, turmeric and salt to taste. Leave in the fridge (normal compartment, not deep freezer) to marinate for 30 minutes.

2. Pre-heat an oven for 200°C then reduce heat to 180°C. Roast the lamb for 30 minutes or until done.

3. Serve hot with hot pepper and mint sauce.

For mint sauce

In a medium-sized saucepan stir together sugar and vinegar. Bring to boil and reduce the heat. Then add finely chopped mint leaves and 2 tablespoons crushed pepper. Boil gently, uncovered, until reduced to 1 cup. Finally remove from heat and discard the mint leaves.