Speedy Lamb "Roast"

Make your mint sauce: Pick and finely slice your mint leaves. Place in a small bowl or mug and sprinkle with salt. Add the sugar and vinegar (packaged together) and pour over 20ml boiling water (from your potato water) making sure your mint leaves are submerged. Stir and leave to cool. Add more water or vinegar and adjust the seasoning to suit your taste.