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Barbecued lamb with sweet mint dressing

Barbecued lamb with sweet mint dressing

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(3 ratings)

Prep: 20 mins Cook: 20 mins Plus marinating

Easy

Serves 2
Enjoy a beautiful BBQ for two with this sumptuous centrepiece

Nutrition and extra info

Nutrition: per serving

  • kcal803
  • fat62g
  • saturates16g
  • carbs23g
  • sugars22g
  • fibre0g
  • protein39g
  • salt0.25g
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Ingredients

  • 2 tbsp soft light brown sugar
  • juice and zest 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 125ml olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 garlic cloves, crushed
  • 4 tbsp chopped mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • half boneless leg of lamb, about 400g/14oz

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

Method

  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.

  2. 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.

  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.

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Comments (5)

birdiejb's picture
5

I made this using thick lamb chops instead of a leg. I marinaded them overnight and they were simply delicious, all our friends loved them and I'll definitely be making this my go-to recipe for barbecued lamb.

catgbcook's picture

I cooked this for the first time yesterday for a family BBQ for over 30 people. My lamb was just over 1kg but I followed the marinade instructions as per the recipe.
This was delicious and cooked perfectly, everyone loved it and there wasn't a scrap left! Simply beautiful, tender and full of flavour! Marinated for about 5 hours! Definitely recommend!

yum11shaw's picture

Doing it for the second time for guests tomorrow - which means first time went well! It really was delicious. I boned a half leg of lamb and marinaded it for about two hours. It was fab. Going to marinade over night tonight so may be even better. Doesn't need long on BBQ and not too higher heat. Go for it. It's delish.

msaschwarz1's picture

Delicious! If you grill it, no more than 4 minutes - nearly burned it!

karenjohnson23's picture
5

already cooked twice this week as excellent. guests loved it. served with tomato salad and new potato and sundried tomato salad also shown in article. first time we had boned a leg of lamb and it worked well. recommended for a perfect summer bbq!

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