Leg of lamb steaks with mint sauce

1 clove garlic, cut into slivers

Olive oil (for brushing)

Salt and pepper, to taste

1/2 cup distilled white vinegar

1/2 cup sugar

2 tablespoons dried mint

2 tablespoons chopped fresh mint (optional)

1. Turn on the broiler

2. Using a sharp paring knife, make tiny cuts along the curved edges of the steaks at 3- to 4-inch intervals to prevent curling. Make 5 or 6 slits in the meat and insert the garlic slivers. Brush the meat with oil and sprinkle with salt and pepper. Set the meat on a rack inside a broiler pan or roasting pan. Set it aside.

3. In a saucepan, combine the vinegar, sugar, and dried mint. Bring to a boil. Turn heat to medium-low and simmer the sauce for 5 minutes. Remove pan from the heat.

4. Transfer the lamb to the oven. Broil the steaks for 5 minutes on a side or until the meat is cooked but still pink in the center. Remove from the oven.

5. Return the mint sauce to a simmer, stir in the fresh mint if using, and pour the sauce into a serving bowl. Serve with the lamb and roast potatoes.