Quick & Easy

Butterflied lamb with mint sauce

Freshly made mint sauce is the perfect dressing for this tender butterflied leg of lamb cooked on the barbecue.


Mint sauce


1.Make mint sauce. Stir sugar and the water in small saucepan over heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, without stirring, about 5 minutes or until syrup thickens slightly. Combine syrup, vinegar and mint in small bowl.
2.Combine the honey, mustard and a quarter of the mint sauce, in large shallow dish; add lamb, turn to coat in marinade. Cover; refrigerate 3 hours or overnight, turning occasionally. Refrigerate remaining mint sauce, separately.
3.Drain lamb, season; place, fat-side down, on heated oiled barbecue (or grill or grill plate). Cover lamb loosely with foil; cook about 10 minutes or until browned underneath. Uncover; turn lamb, sprinkle with rosemary. Cook, covered, about 10 minutes or until cooked as desired (or cook by indirect heat in covered barbecue, following manufacturer’s instructions). Remove from heat; stand, covered, 15 minutes.
4.Slice lamb thinly; serve with remaining mint sauce.

The mint sauce can be made several days ahead. Ask the butcher to butterfly a leg of lamb for you.


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