Cold salad of lamb with mint sauce

DIFFICULTY: Medium
TIME PREPARATION: For the marinade 3 hours, 2 hours for cooling
TIME COOK: 45 Minutes
EQUIPMENT: Glass or ceramic bowl (for marinating the lamb), Knife (slicer or very sharp), chopping board, baking tray, aluminum foil, plastic wrap, and a glass blender (for sauce)
CATEGORY: MAIN DISH or APPETIZER

INGREDIENTS x 6/8 person
Part of a leg or shoulder of lamb boned 600 gr / / 1.35 lbs
Bone of small parts or scrap to make broth
For the marinade
Half a bottle of white wine
Half a cup of white vinegar
3 tablespoons extra virgin olive oil
The desired aromatic herbs such as mint, rosemary, thyme, oregano
The desired spices: pepper, cloves, cinnamon sticks, juniper berries, salt

For cooking
4 tablespoons butter

For the sauce
20 fresh mint leaves
a pinch of salt
½ cup extra virgin olive oil
lemon skin
If you like garlic

DIRECTIONS
Place all the ingredients for the marinade in glass or ceramic bowl. Add the lamb and leave to marinate for about 3 hours in a cool
Wrap the lamb in foil and add butter
Bake for about 45 minutes in the oven to 356 degrees.

Take the marinade add the lamb bones and cook (medium heat) for about 40 minutes. If it evaporates too add some 'water
Turn off the heat and strain through a sieve

As soon as the lamb is cooked open the paper and let cool.
Wrap the lamb in plastic wrap and try to compact it as much as possible. Wrap again in aluminum and put it in the refrigerator for at least 2 hours

For the mint sauce, blend all ingredients together and season with salt

When it's time to serve, heat the sauce to the lamb.
Cut the lamb with the slicer or a very sharp knife. the slices should be very thin (like a ham)
Put hot sauce on a plate (3 / 4 tablespoons per person). Add salad and stacked with slices of lamb. Season with 1 or 2 tablespoons mint sauce and if you like Balsamic
SUGGESTION MENÙ VINE