Name: Barbecued lamb with sweet mint dressing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: British
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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Barbecued lamb with sweet mint dressing

Barbecued lamb with sweet mint dressing

Good Food team

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Serves 2

Easy

Prep: 20 mins

Cook: 20 mins

Plus marinating

A star rating of 4.9 out of 5.11 ratingsRate

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Enjoy a beautiful BBQ for two with this sumptuous centrepiece

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New potato & sundried tomato salad

A star rating of 4.9 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal803
fat62g
saturates16g
carbs23g
sugars22g
fibre0g
protein39g
salt0.25g

low

Method

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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, July 2011

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A star rating of 4.9 out of 5.11 ratings

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