Yogurt and Mint BBQ Lamb

This is a really easy 'entry level' BBQ dish that will make you look like a master of the grill, we love this with a roasted aubergine cous-cous

15 - 20

minutes

50 - 80

minutes

6

servings

Ingredients

Method

  1. 1. Place your lamb on a chopping board skin side up and gently score with a sharp knife, this will help the marinade get right in there, now take a pinch of sea salt and black pepper and rub it into the meat, making sure you get right into those incisions you made

  2. 2. In a mixing bowl chuck your yogurt, mint jelly, chilli and finely sliced garlic and mix well

  3. 3. Add your scored seasoned lamb to the marinade, cover and leave for a minimum of 3 hours over night if you can

  4. 4. Get your BBQ smoking hot, lift your meat from the marinade and let any excess drip off, place your meat skin side down onto the hot grill and allow to sizzle for a good 7/8 minutes flip the leg over and cook for the same amount of time on the other side, you want to char the outer part of the meat and seal in all that wonderful flavour, keep repeating this until the Lamb is cooked to your liking, i'd recommend medium rare, you can use a core temperature probe and cook to between 48 - 52 degrees C, now its very important to allow your cooked Lamb to rest for at least 10/15 minutes before carving

  5. 5. If you don't want to use a BBQ this works amazingly well roasted in a hot oven, for medium rare roast in a hot oven (220C) for 20 minutes then drop your oven to 160C and cook for a further 12 minutes per 500g of meat, again allow to rest for 10/15 minutes before carving

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