Summer might be over but that doesn’t mean we have to eating only stews just yet. This makes a fantastic dinner for two and it might just bring some sunshine into your home. You can either griddle or BBQ the lamb (weather dependent). I cooked mine at home on my sturdy griddle pan and the whole house smelled amazing. I found that there is a fair bit of the dressing remaining. If you find the same, just use it in salads, add to roast potatoes or veg or to grilled meat!
It really is worth using good quality extra virgin olive oil for the marinade, as well as quite a bit of sea salt flakes, as it really adds to the flavour of the meat.
This is a recipe I found in BBC Good Food magazine. Serve this with flatbread and fresh tomato and cucumber salad.
Griddled Lamb with Sweet Mint Dressing
Serves 2 | Prep 20 mins + marinating | Cook 20 mins
Easy | Gluten and Dairy Free
Tip: If you are cooking the lamb on a barbecue, 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
- 2 tbsp soft light brown sugar;
- juice and zest 1 lemon;
- 125ml extra virgin olive oil;
8 tbsp balsamic vinegar;
2 garlic cloves, crushed;
- 4 tbsp chopped mint;
- half boneless leg of lamb, about 400g.
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. 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 (see tip above), slicing and serving with the reserved marinade for pouring over.
Original recipe from BBC Good Food magazine, issue July 2011. Available online here.