Grilled Leg of Lamb with Mango and Mint sauce

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For the Marinade: 

4 ounces olive oil

3 ounces good red wine

2 tablespoons coarsely chopped fresh rosemary leaves, plus more for inserting in meat

2 tablespoons chopped lavender leaves

2 tablespoons minced garlic

3 tablespoons pineapple juice

3 tablespoons Worcestershire sauce

1 orange, peeled in strips with potato peeler

4 ounces sliced onion

4 star anise buds, cracked

1 tablespoon cracked black pepper

2 pounds boneless leg of lamb, separate the muscles and trim any connective tissue

Garlic cloves, peeled

Hawaiian sea salt

Freshly ground black pepper

For the Mango Mint sauce:

2 ounces rice wine vinegar

3 tablespoons granulated sugar

2 ounces good dry white wine

3 ounces mango puree 

1 Hawaiian (Thai) chili pepper finely minced 

1 tablespoon fresh grated ginger

2-ounces veal stock

2 tablespoons fresh chopped mint leaves

Fresh ground black pepper

Optional Garnish:

Vegetable, grilled

Mango slices, grilled

Feta cheese

Mint sprigs