Recipe courtesy of James Babian

Grilled Leg of Lamb with Mango and Mint sauce

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  • Level: Intermediate
  • Total: 11 hr 5 min
  • Prep: 25 min
  • Inactive: 10 hr
  • Cook: 40 min
  • Yield: 4 servings
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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) chili pepper finely minced 

1 tablespoon fresh grated ginger

2-ounces veal stock

2 tablespoons fresh chopped mint leaves

Fresh ground black pepper

Optional Garnish:

Vegetable, grilled

Mango slices, grilled

Feta cheese

Mint sprigs 


  1. Mix all marinade ingredients together and pour over lamb. Cover and marinate overnight in the refrigerator.
  2. Remove lamb from marinade. Stud with garlic cloves and rosemary leaves.
  3. 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.
  4. 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.
  5. 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.
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