Lamb & Mint Sauce #BritishClassics

fresh mint

🥗Healthier: dried mint

💰Cheaper: parsley

Dried mint is lower in calories, while parsley is a more affordable herb.

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar offers a similar tang with less acidity.

lamb leg

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner and pork is often less expensive than lamb.

Cut the lamb rack into four equal pieces.

Score the fat on the lamb to help it render down while cooking.

Season the lamb with coarse salt to enhance flavor during cooking.

Prepare the barbecue by moving the coals to one side for indirect heat.

Place the lamb on the cooler side of the barbecue to render the fat without burning it.

Turn the meat frequently to achieve a nice color and even cooking.

Once the fat has rendered down, move the lamb to a cooler part of the barbecue and baste it with brown butter and rosemary.

Rest the cooked lamb to allow the juices to redistribute and the meat to soften.

Chop the fresh mint leaves finely, bruising them slightly with salt to enhance flavor.

Add hot water to the chopped mint to soften it and release aroma.

Mix in a little sugar and vinegar to the mint mixture for the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens