Grilled Leg Of Lamb With Mango And Mint Sauce Recipes

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GRILLED LEG OF LAMB WITH GARLIC AND MINT

Marinated leg of lamb is elegant enough for a special occasion, but easy enough to make any night of the week.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time P1D

Number Of Ingredients 7



Grilled Leg of Lamb with Garlic and Mint image

Steps:

  • Combine oil, mint, garlic, zest, 3 tablespoons salt, and the red-pepper flakes; season with pepper. Reserve 1/2 cup marinade.
  • Pound lamb to an even 1-inch thickness. Place lamb in a baking dish, and massage marinade into meat. Refrigerate overnight.
  • Let lamb stand at room temperature for 1 hour before grilling. Heat grill to medium-high. Brush grates with oil. Remove lamb from dish, and brush off any excess marinade. Grill lamb, flipping every 5 minutes for even cooking, until an instant-read thermometer inserted into the center registers 130 degrees to 135 degrees for medium-rare, 8 to 10 minutes per side. Let stand for 10 minutes. Slice lamb across the grain. Drizzle with reserved marinade.

1 1/2 cups extra-virgin olive oil, plus more for brushing
1 bunch fresh mint, coarsely chopped
1 head garlic, cloves crushed and peeled
Finely grated zest of 2 lemons
Coarse salt and freshly ground pepper
1/2 teaspoon crushed red-pepper flakes
3 pounds boneless leg of lamb (about 1/2 of 1 large leg), butterflied

LEG OF LAMB WITH MINT SAUCE

Served with roasted potatoes, this lamb is perfect for a simple, elegant Easter dinner. This recipe comes from Suzanne Ironbiter, Goldens Bridge, New York.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h15m

Number Of Ingredients 8



Leg of Lamb with Mint Sauce image

Steps:

  • Preheat oven to 450 degrees, with rack in lower third. Rub lamb with a generous amount of salt and pepper, then rub with oil. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert garlic slivers into openings.
  • Place lamb on a roasting rack set on a rimmed baking sheet; place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven; let rest 10 to 15 minutes before carving.
  • Meanwhile, make the mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.

1 whole bone-in leg of lamb (7 to 8 pounds), trimmed of excess fat and membrane
Coarse salt and ground pepper
1 tablespoon olive oil
4 large garlic cloves, cut into 20 slivers
1/2 cup white-wine vinegar
1 cup sugar
1 cup packed fresh mint leaves, chopped
1/2 cup water

CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE

Using a blend of Mediterranean herbs and spices and a touch of cinnamon, these tender grilled lamb chops are served with orange and fresh mint sauce.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 4h25m

Yield 5

Number Of Ingredients 14



Chef John's Grilled Lamb with Mint Orange Sauce image

Steps:

  • Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
  • Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
  • Brush the sauce over the chops and serve.

Nutrition Facts : Calories 437.8 calories, Carbohydrate 12.4 g, Cholesterol 107.6 mg, Fat 30.6 g, Fiber 0.7 g, Protein 27.6 g, SaturatedFat 11.4 g, Sodium 125.5 mg, Sugar 9.7 g

2 pounds lamb loin chops
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon cumin
1 teaspoon mixed herbs - Italian, Greek, or French blend
½ teaspoon black pepper
½ teaspoon ground coriander
¼ teaspoon cinnamon
1 pinch cayenne pepper
salt as needed
¼ cup orange marmalade
1 pinch hot chili flakes
½ tablespoon rice vinegar
1 tablespoon chopped fresh mint

SPICED LAMB CHOPS WITH MINT-MANGO SAUCE

Categories     Lamb     Backyard BBQ     Dinner     Lime     Mango     Mint     Spice     Hot Pepper     Grill/Barbecue     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 16 servings as part of buffet

Number Of Ingredients 19



Spiced Lamb Chops with Mint-Mango Sauce image

Steps:

  • For mint-mango sauce:
  • Blend all ingredients in processor until smooth. Transfer to small bowl. Season with salt. Cover and chill. (Can be made 1 day ahead.)
  • For lamb chops:
  • Prepare barbecue (medium-high heat). Whisk first 8 ingredients in small bowl. Mix oil and garlic in another bowl. Brush chops on both sides with oil mixture, then press chops into spice mixture to coat both sides. Grill chops to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with mint sprigs. Serve warm or at room temperature with sauce.

Mint-mango sauce
2 1-pound ripe mangoes, peeled, seeded
2 cups fresh mint leaves
4 green onions, cut into 1-inch pieces
2 tablespoons fresh lime juice
2 serrano chiles, halved, seeded
Lamb chops
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground coriander
1 tablespoon coarse kosher salt
1 1/2 teaspoons ground cinnamon
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/4 cup olive oil
2 garlic cloves, chopped
16 1-inch-thick lamb loin chops
Fresh mint sprigs

MINT MANGO SAUCE

Provided by Food Network

Time 10m

Yield 8 servings

Number Of Ingredients 6



Mint Mango Sauce image

Steps:

  • Place all of the ingredients in a blender or food processor and blend until smooth.

1 mango, pitted and peeled
1 tablespoon fresh lime juice
1 tablespoon brown sugar
1 tablespoon lime zest
1/4 teaspoon vanilla
2 sprigs fresh mint, leaves minced

GRILLED LEG OF LAMB WITH ZINFANDEL MARINADE AND MINT PESTO

This is my absolute favorite way to cook lamb. Adapted from "The Sutter Home Napa Valley Cookbook", the lamb is marinated in a combination of herbs, olive oil, brown sugar, dijon mustard, soy sauce and olive oil for 48 hours and then grilled. TO DIE FOR! And so easy. Great for company because you do this way ahead and then have time for your guests...but still have an impressive, restaurant-quality meal.

Provided by Epi Curious

Categories     Lamb/Sheep

Time 1h10m

Yield 8 , 8 serving(s)

Number Of Ingredients 17



Grilled Leg of Lamb With Zinfandel Marinade and Mint Pesto image

Steps:

  • Quickly rinse the lamb under cold running water and pat dry with paper towels. Trim off any excess fat. With a small, sharp knife, make 1/2 inch deep slits every 2 inches around the entire surface of the meat and insert a garlic sliver into each slit. Transfer to a nonreactive container.
  • For the marinade: In a bowl, combine the wine, sugar, mustard, soy sauce, shallots, rosemary and black pepper. Whisk in the olive oil. Pour the mixture over the lamb. Cover and refrigerate for 48 hours, turning the meat at least 3 times.
  • About two hours before grilling, remove the lamb from the refrigerator.
  • Prepare a covered grill for moderate indirect-heat cooking. Position a drip pan in the center of the fuel grate.
  • Remove the lamb from the marinade and set aside. Pour the marinade into a saucepan; place over medium-high heat and bring to a boil, then set alongside the grill.
  • When the fire is ready, lightly brush the grill rack with vegetable oil. Place the lamb in the center of the rack, cover the grill and cook, turning and brushing with the marinade every 10 minutes, until done to preference when cut into with a small, sharp knife (35 to 40 minutes for medium-rare).
  • For the mint pesto: In a medium bowl, combine the mint, peanuts, sesame oil, soy sauce, rice vinegar, sugar and garlic. Add salt and pepper to taste. Transfer to a serving bowl and set aside. (Pesto can also be prepared in a food processor or blender, which is what I prefer to do).
  • Remove the lamb to a cutting surface, cover loosely with aluminum foil and let stand for about 10 minutes before serving.
  • To serve, thinly slice the lamb on the diagonal across the grain. Arrange the slices on a warmed serving platter and place the mint pesto alongside.

5 lbs leg of lamb, boned and butterflied
5 garlic cloves, sliced into thin slivers
1 1/4 cups zinfandel (NOT WHITE ZINFANDEL!!!)
1/3 cup Dijon mustard
1/4 cup soy sauce
2 tablespoons shallots, chopped
1 tablespoon rosemary (fresh, minced)
1 tablespoon black pepper (freshly ground)
1 cup olive oil
vegetable oil, for brushing grill rack
1 cup mint (fresh, finely chopped)
1/4 cup dry roasted peanuts (unsalted, finely chopped)
1/4 cup sesame oil
2 tablespoons soy sauce
1 tablespoon sugar
1 1/2 teaspoons garlic (fresh, minced fine)
salt & freshly ground black pepper

GRILLED LEG OF LAMB WITH YOGURT-MINT SAUCE

I soooooo love lamb, and this makes up into one very delicious meal. I got this out of a Sunset Magazine with an article on Orcas Island recipes, which when visiting Washington State be sure to take the Ferry out and visit this spectacular place.

Provided by Chabear01

Categories     Lamb/Sheep

Time 3h6m

Yield 8-10 serving(s)

Number Of Ingredients 17



Grilled Leg of Lamb With Yogurt-Mint Sauce image

Steps:

  • In a blender, whirl yellow onion, garlic, rosemary, lemon juice, and salt. With blender running, slowly pour in olive oil.
  • Rinse lamb and pat dry. With a small knife, make small slashes (1 inch long and 1 inch deep) all over the lamb, and put it in a nonreactive dish. Coat lamb with onion marinade, making sure the mixture gets into the slits. Cover and chill 2 hours or up to overnight, turning occasionally.
  • Remove lamb from refrigerator about 1 hour before you plan to cook it. Spread lamb flat on an oiled barbeque grill over a solid bed of medium-heat on a gas grill (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds.). Close lid. Cook lamb, turning once and brushing with marinade, until a thermometer inserted in center of thickest part registers 140 degrees, about 40 minutes.
  • Transfer meat to a platter and cover. Let rest 15 to 20 minutes. Thinly slice meat, garnish with sliced red onion and radishes, and serve with yogurt-mint sauce.
  • Yogurt-Mint Sauce:.
  • In a blender whirl all ingredients until smooth. Transfer to a serving bowl and stir in an additional 3/4 cup plain whole plain yogurt. Makes about 1 cup sauce.

Nutrition Facts : Calories 657.5, Fat 49.7, SaturatedFat 16.3, Cholesterol 155.9, Sodium 1166.9, Carbohydrate 7.3, Fiber 0.9, Sugar 3.2, Protein 43.9

1 yellow onion, peeled and quartered
7 garlic cloves, peeled
2 tablespoons fresh rosemary, roughly chopped
1/2 cup lemon juice
2 1/2 teaspoons salt
2/3 cup olive oil
4 -5 lbs leg of lamb, boned and butterflied, and trimmed of fat (I get the butcher to do this for me)
1 red onion, peeled and thinly sliced
2 bunches radishes, rinsed and trimed
1/4 cup whole plain yogurt
1 garlic clove, minced
2/3 cup fresh mint leaves
1 teaspoon salt
1 teaspoon lemon juice
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cayenne
3/4 cup whole plain yogurt, additional

GRILLED LAMB WITH HORSERADISH-MINT SAUCE

Provided by Kristin H. R. Small

Categories     Herb     Lamb     Low Carb     Quick & Easy     Horseradish     Mint     Spring     Grill/Barbecue     Bon Appétit     Georgia

Yield Serves 2

Number Of Ingredients 8



Grilled Lamb with Horseradish-Mint Sauce image

Steps:

  • Combine first three ingredients. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Prepare barbecue (medium-high heat) or preheat broiler. Combine mustard and garlic and rub on both sides of lamb. Season with salt and pepper. Grill lamb to desired doneness, about 5 minutes per side for medium-rare. Serve immediately with sauce.

1/2 cup sour cream
2 teaspoons prepared horseradish
1 tablespoon chopped fresh mint
1 tablespoon Dijon mustard
1 large garlic clove, minced
2 3/4-inch-thick lamb leg steaks
Salt
Pepper

GRILLED BUTTERFLIED LEG OF LAMB WITH MINT

Provided by Moira Hodgson

Categories     dinner, main course

Time 3h25m

Yield 8 to 10 servings

Number Of Ingredients 8



Grilled Butterflied Leg Of Lamb With Mint image

Steps:

  • Wipe lamb dry with paper towels and remove any large pieces of fat. In a small bowl, mix together mustard, soy sauce, olive oil, garlic, rosemary and pepper. Spread mixture over lamb on both sides. Refrigerate for three hours or overnight.
  • Preheat coal for grilling. Spread mint leaves on a serving dish so that they make a thick carpet. Lay lamb on a rack and grill seven to eight minutes on each side for medium rare. Cook longer for well done.
  • Place lamb on a board and slice pieces thin with a sharp knife. Arrange pieces on top of the mint in overlapping layers and serve.

Nutrition Facts : @context http, Calories 546, UnsaturatedFat 24 grams, Carbohydrate 1 gram, Fat 42 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 243 milligrams, Sugar 0 grams, TransFat 0 grams

1 leg of lamb (about six pounds), boned so that it lies flat
2 tablespoons Dijon mustard
1 tablespoon dark soy sauce
1/2 cup extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons fresh rosemary
Freshly ground pepper to taste
About 30 mint leaves (enough to cover the base of a serving dish)

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