Grilled Leg Of Lamb With Mango And Mint Sauce
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
43
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
110 g
Olive Oil90 g
Red Wine (good)2 tbsps
Garlic (minced)3 tbsps
Pineapple Juice3 tbsps
Worcestershire Sauce110 g
Onion (sliced)1 tbsp
Cracked Black Pepper60 g
Rice Wine Vinegar3 tbsps
Granulated Sugar1 tbsp
Ginger (fresh grated)Directions:
1
Mix all marinade ingredients together and pour over lamb
2
Cover and marinate overnight in the refrigerator
3
Remove lamb from marinade
4
Stud with garlic cloves and rosemary leaves
5
Season with Hawaiian sea salt and freshly ground black pepper
6
Grill to medium-rare, (130 degrees F internal temperature registers on an instant-read thermometer), over kiawe wood coals
7
Let rest 10 minutes before slicing
8
In a small saucepot add the vinegar and sugar
9
Cook over medium heat until the sugar dissolves and begins to turn light brown
10
Add wine and cook down, reducing by half
11
Add the remaining ingredients and half the mint
12
Simmer 10 minutes to let flavors marry
13
Adjust seasonings with salt and pepper
14
Stir in remaining mint just before serving
15
Slice the lamb thinly across the grain
16
On a platter, fan the lamb over grilled vegetables and grilled mango
17
Top the lamb with some of the sauce
18
Garnish with crumbled Feta cheese and mint sprigs