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:

Quickview
824k Calories
26g Protein
68g Total Fat
25g Carbs
24% Health Score
Limit These
Calories
824k
41%

Fat
68g
105%

  Saturated Fat
10g
67%

Carbohydrates
25g
8%

  Sugar
21g
24%

Cholesterol
80mg
27%

Sodium
98mg
4%

Get Enough Of These
Protein
26g
53%

Vitamin E
9mg
62%

Vitamin B12
3µg
56%

Selenium
29µg
43%

Vitamin B3
7mg
39%

Vitamin K
37µg
36%

Zinc
4mg
33%

Phosphorus
262mg
26%

Vitamin B2
0.33mg
19%

Iron
3mg
19%

Potassium
495mg
14%

Vitamin B6
0.27mg
13%

Vitamin B1
0.19mg
12%

Magnesium
46mg
12%

Manganese
0.21mg
11%

Copper
0.2mg
10%

Vitamin B5
0.96mg
10%

Vitamin C
7mg
9%

Folate
35µg
9%

Calcium
49mg
5%

Vitamin A
137IU
3%

Fiber
0.36g
1%

covered percent of daily need
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Casu marzu is a traditional Sardinian sheep milk cheese that contains live maggots inside.

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