Barbecued lamb with sweet mint dressing
Barbecued lamb with sweet mint dressing is a gluten free and dairy free recipe with 2 servings. One portion of this dish contains roughly 26g of protein, 68g of fat, and a total of 824 calories. For $3.65 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. 46 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 40 minutes. A few people really liked this main course. If you have balsamic vinegar, garlic cloves, juice of lemon, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. Overall, this recipe earns an outstanding spoonacular score of 84%. Try Barbecued Rack of Lamb with Tomato-Mint Dressing, Lamb Pitas with Tomato, Scallions and Mint Yogurt Dressing, and Grilled Asparagus with Sweet Mint Dressing for similar recipes.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
8 tbsp balsamic vinegar
2 garlic cloves, crushed
juice and zest 1 lemon
half boneless leg of lamb, about 400g (14oz)
2 tbsp soft light brown sugar
4 tbsp chopped mint
125ml olive oil
Equipment:
skewers
griddle
frying pan
Cooking instruction summary:
Make the marinade: mix the sugar, lemon juice and zest with the olive oil, balsamic and some seasoning. Stir to dissolve the sugar then mix in the garlic and mint. Reserve half of the marinade to use as a dressing for the lamb later.Open out the meat and lay it in a deep tray. Pour the marinade on top then turn to coat all over in the mix. Cover with cling film and leave for 1 hr or overnight in the fridge.Remove the lamb from the fridge and shake off any excess marinade back into the tray. Insert a skewer so that it goes from one corner to the opposite one. Do the same with another skewer in the opposite direction – this makes it really easy to turn the meat on the barbecue.Heat a barbecue or griddle pan until it’s a medium heat. Cook the lamb for 15-20 mins, turning frequently for pink lamb or longer if you prefer it more done. When cooked, rest for 5-10 mins before taking out the skewers, slicing and serving with the reserved marinade for pouring over.
Step by step:
1. Make the marinade: mix the sugar, lemon juice and zest with the olive oil, balsamic and some seasoning. Stir to dissolve the sugar then mix in the garlic and mint. Reserve half of the marinade to use as a dressing for the lamb later.Open out the meat and lay it in a deep tray.
2. Pour the marinade on top then turn to coat all over in the mix. Cover with cling film and leave for 1 hr or overnight in the fridge.
3. Remove the lamb from the fridge and shake off any excess marinade back into the tray. Insert a skewer so that it goes from one corner to the opposite one. Do the same with another skewer in the opposite direction – this makes it really easy to turn the meat on the barbecue.
4. Heat a barbecue or griddle pan until it’s a medium heat. Cook the lamb for 15-20 mins, turning frequently for pink lamb or longer if you prefer it more done. When cooked, rest for 5-10 mins before taking out the skewers, slicing and serving with the reserved marinade for pouring over.
Nutrition Information:
covered percent of daily need
