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Lamb with Mint, Rosemary and Lime with Dill and Lime Potatoes
3 / 5
Lean leg lamb fillet end, boneless, strings removed and flattened out.
It's quite easy to remove the bone if you can't buy boneless. Cut the leg so that the meat can be flattened out : the lamb joint will be about 2-3 '' (5-8 cm) thick.
Barbecue or Gas Mark 6, 200°C 400°F
Between 4 and 6 people
Between 240 and 340 minutes
Cooking Time Detail:
Marinating time 4-5 hours + 30 - 40 minutes
1 Lean leg lamb fillet end
15mlsp (1tbsp) Olive oil
3 Garlic cloves, squashed
15mlsp (1tbsp) Fresh rosemary, chopped
15mlsp (1tbsp) Fresh mint, chopped
1 Lime, juice and zest
150ml (¼) White wine
Place the flattened lamb fillet end in a large dish. Mix together the olive oil, garlic, rosemary, mint, lime juice and zest and white wine and add to the lamb. Cover and leave to marinate in the fridge for about 4-5 hours.
Drain and cook on a pre-heated barbecue (with lid) for 30-40 minutes so that the outside is golden and meat still pink inside, alternatively cook in the oven directly on the cooking shelf with a drip tray below for about 30-40 minutes.
Lime & Dill Potatoes: Boil 900g (2lb) new potatoes until tender, drain and cool, add 2x15mlsp (2tbsp) mayonnaise, juice of ½ lime, 2x15mlsp (2tbps) fresh chopped dill, and ¼ cucumber, sliced.
Serve lamb cut into thick chunks with potatoes, steamed green beans and a tomato balsamic salad.
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