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1
Preheat the oven to 350.
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2
Season the lamb all over with salt and pepper.
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3
In a very large, deep skillet, heat 2 tablespoons of the olive oil until shimmering.
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4
Add the lamb and cook over moderately high heat, turning occasionally, until browned all over, about 12 minutes.
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5
Transfer to a plate.
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6
In a small bowl, whisk the lemon zest with the garlic and remaining 1 tablespoon of olive oil.
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7
Rub the mixture all over the lamb.
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8
Arrange nine long pieces of kitchen string crosswise on a large rimmed baking sheet, 1 inch apart.
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9
Arrange 10 rosemary sprigs across the string and set the lamb on top.
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10
Cover with the remaining rosemary, then pull up each piece of string and tie tightly to secure the rosemary and form a neat roast.
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11
Roast the lamb on the baking sheet for about 1 hour and 20 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 130.
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12
Transfer the lamb to a carving board and let rest for 30 minutes.
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13
Meanwhile, in a small saucepan, bring the vinegar, water and sugar just to a simmer, stirring to dissolve the sugar.
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14
Remove from the heat, add the mint leaves and let stand for 30 minutes.
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15
Season the sauce with salt.
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16
Untie the lamb and discard the rosemary sprigs.
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17
Carve the lamb and serve with the mint sauce.
