Grilled Leg of Lamb with Mango and Mint sauce Recipe

Name: Grilled Leg of Lamb with Mango and Mint sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces olive oil; 3 ounces good red wine; 2 tablespoons coarsely chopped fresh rosemary leaves, plus more for inserting in meat; 2 tablespoons chopped lavender leaves; 2 tablespoons minced garlic; 3 tablespoons pineapple juice; 3 tablespoons Worcestershire sauce; 1 orange, peeled in strips with potato peeler; 4 ounces sliced onion; 4 star anise buds, cracked; 1 tablespoon cracked black pepper; 2 pounds boneless leg of lamb, separate the muscles and trim any connective tissue; Garlic cloves, peeled; Hawaiian sea salt; Freshly ground black pepper; 2 ounces rice wine vinegar; 3 tablespoons granulated sugar; 2 ounces good dry white wine; 3 ounces mango puree; 1 Hawaiian (Thai) chile pepper finely minced; 1 tablespoons freshly grated ginger; 2 ounces veal stock; 2 tablespoons fresh chopped mint leaves; Hawaiian sea salt; Fresh ground black pepper; Vegetables, grilled; Mango slices, grilled; Feta cheese; Mint sprigs

Servings: persons

4 ounces olive oil
3 ounces good red wine
2 tablespoons coarsely chopped fresh rosemary leaves, plus more for inserting in meat
2 tablespoons chopped lavender leaves
2 tablespoons minced garlic
3 tablespoons pineapple juice
3 tablespoons Worcestershire sauce
1 orange, peeled in strips with potato peeler
4 ounces sliced onion
4 star anise buds, cracked
1 tablespoon cracked black pepper
2 pounds boneless leg of lamb, separate the muscles and trim any connective tissue
Garlic cloves, peeled
Hawaiian sea salt
Freshly ground black pepper
2 ounces rice wine vinegar
3 tablespoons granulated sugar
2 ounces good dry white wine
3 ounces mango puree
1 Hawaiian (Thai) chile pepper finely minced
1 tablespoons freshly grated ginger
2 ounces veal stock
2 tablespoons fresh chopped mint leaves
Hawaiian sea salt
Fresh ground black pepper
Vegetables, grilled
Mango slices, grilled
Feta cheese
Mint sprigs

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.

1055

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 4 ounces olive oil, 3 ounces good red wine, 2 tablespoons coarsely chopped fresh rosemary leaves, plus more for inserting in meat, 2 tablespoons chopped lavender leaves, and more.

Yes, Grilled Leg of Lamb with Mango and Mint sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Leg of Lamb with Mango and Mint sauce

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