You will get the best results using the drippings from your roast lamb. If not, simply start with a good olive oil to heat a sauce pan.
After you have cooked and removed your lamb to rest, place the roasting pan over medium heat. Stir in shallots and cook, stirring until softened. Stir in wine and bring to a boil and cook, stirring for 1 minute or until reduced to a glaze. Add the stock, vinegar and sugar.
Continue to boil rapidly for 2 minutes or until sauce is slightly thickened; pour through fine-meshed sieve. Stir in mint. 4. Serve Mint Sauce alongside your lovely roast.