Barbecued lamb with sweet mint dressing
Enjoy a beautiful BBQ for two with this sumptuous centrepiece
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 20 mins
plus marinating
- 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.
PER SERVING
803 kcalories, protein 39.0g, carbohydrate 23.0g, fat 62.0 g, saturated fat 16.0g, fibre 0.0g, sugar 22.0g, salt 0.25 g
Recipe from Good Food magazine, July 2011.
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http://www.bbcgoodfood.com/recipes/1411635/
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Ingredients
- 2 tbsp soft light brown sugar
- juice and zest 1 lemon
- 125ml olive oil
- 8 tbsp balsamic vinegar
- 2 garlic cloves , crushed
- 4 tbsp chopped mint
- half boneless leg of lamb , about 400g/14oz
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 20 mins
plus marinatingIngredients
- 2 tbsp soft light brown sugar
- juice and zest 1 lemon
- 125ml olive oil
- 8 tbsp balsamic vinegar
- 2 garlic cloves , crushed
- 4 tbsp chopped mint
- half boneless leg of lamb , about 400g/14oz
PER SERVING
803 kcalories, protein 39.0g, carbohydrate 23.0g, fat 62.0 g, saturated fat 16.0g, fibre 0.0g, sugar 22.0g, salt 0.25 g
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04 July 2011
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17 May 2013
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