RECIPE
Lamb with mint, rosemary and lime
Suitable cuts: Leg lamb fillet end
Temperature: Barbecue or Gas mark 6, 200oC, 400oF
Serves:4 -6
Cooking Time Detail: Marinating time 4-5 hours + 30-40 minutes cooking time
Ingredients:
Method:
Take the lamb fillet and cut the leg so that the meat can be flattened out (the lamb joint will be about 2-3" (5-8cm) thick).
Place in a large dish the olive oil, crushed garlic, rosemary, mint and the juice and rind of 1 lime and the white wine. Mix
together and add the flattened lamb, cover and leave to marinate in the fridge for 4-5hours.
Drain and cook on a preheated barbecue (with lid) for 30-40 minutes so that the outside is golden and the 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 and dill potatoes - boil the new potatoes until tender, drain and cool, add the mayonnaise, juice of half a lime, chopped dill and sliced cucumber
Serving Suggestion:
Serve the lamb cut into thick chunks with potatoes, steamed green beans and a tomato balsamic salad.