Photo: Grilled Leg of Lamb with Mango and Mint sauce Recipe
Ingredients
For the Marinade:
- 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
For the Mango Mint sauce:
- 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
Optional Garnish:
- Vegetables, grilled
- Mango slices, grilled
- Feta cheese
- Mint sprigs
Directions
Mix all marinade ingredients together and pour over lamb. Cover and marinate overnight in the refrigerator.
Remove lamb from marinade. Stud with garlic cloves and rosemary leaves.
Season with Hawaiian sea salt and freshly ground black pepper. Grill to medium-rare, (130 degrees F internal temperature registers on an instant-read thermometer), over kiawe wood coals. Let rest 10 minutes before slicing.
In a small saucepot add the vinegar and sugar. Cook over medium heat until the sugar dissolves and begins to turn light brown. Add wine and cook down, reducing by half. Add the remaining ingredients and half the mint. Simmer 10 minutes to let flavors marry. Adjust seasonings with salt and pepper. Stir in remaining mint just before serving.
Slice the lamb thinly across the grain. On a platter, fan the lamb over grilled vegetables and grilled mango. Top the lamb with some of the sauce. Garnish with crumbled Feta cheese and mint sprigs.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By creejc31_12862450
mukilteo, 87
on March 18, 2013
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I've made twice now, making again for my bother (he loves Lamb, my sister always grills the lamb for me and she uses the Reynolds Wrap non stick foil which works great for the grilling part and never burns. I always make double Mint Sauce because it taste so good with the Lamb, hope you decide to make, it's worth the time. ENJOY!
By rwertheimer
on June 08, 2012
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I have made this recipe several times and it is always a hit with the family and friends I make it for. I have cooked the lamb both in the oven and on the grill. I add more mango and pineapple juice as it adds more fruit/citrus flavor which always goes great with lamb. I also haven't worried about using good wine or Hawaiian spices and the lamb always turns out great.
By annabrough1_5653193
Kailua Kona, HI
on June 20, 2006
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So good...I didn't have time to marinate but just the mango ,mint and garlic sauce was soooo good. I don't even like lamb usually but I made it for my husband and now I like it. :
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