Barbecued lamb with sweet mint dressingDieser Artikel wurde zuletzt am 31. August 2015 aktualisiert
Since my kitchen is pretty much under construction (as in, nonexistent) at the moment, T. fired up the barbecue for our Saturday night dinner. I searched for a recipe to make use of our ever-growing collection of various mint plants, and found a nice one at BBC GoodFood.
Barbecued lamb with sweet mint dressing
Source: Good Food magazine, July 2011
2 tbsp soft light brown sugar
1 lemon, juice and zest
125 ml olive oil
8 tbsp balsamic vinegar
2 garlic cloves, crushed
4 tbsp chopped mint
1/2 boneless leg of lamb, about 400 g
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.
Obviously, we chose a grill rack over hot charcoal instead of the griddle pan, and the lamb got to marinate 48 hours, which is why I added some extra fresh chopped mint to the sauce before serving.
We on the continent may be making fun of the British Isles and their use of (sweet) mint sauce with lamb, but this is simply terrific – and doesn’t require an awful lot of preparation. While I sat on the floor of the now empty kitchen chopping mint and stirring the marinade/dressing, T. deboned the leg of lamb and froze the second half of the meat for a biryani, and that was – except for grilling the meat – all the work necessary.
We added some naan bread and a nice glass of wine for a perfect summer meal.