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Herbed Lamb

October 28, 2016

Wow, hasn't the year flown by?  I can't believe it is nearly the end of October!  But I love this time of year because there are so many celebrations and events to enjoy, Halloween, Thanksgiving and of course my favorite, Christmas!!!  I'll be posting some easy and delicious festive recipes this year - so make sure you check them out.

 

Today's recipe is actually a variation of a recipe I saw in a recent Coles Magazine and I have to say it is lovely, bursting with fresh flavors fresh, rosemary, mint, thyme and parsley - it's so good!  But the best part is, it requires minimum effort which is something I really appreciate this time of year!

 

While I did my recipe using the indoor grill and oven you could use your BBQ to also cook this recipe and I imagine the smokiness of the BBQ would also add a wonderful dimension to the flavor.

 

Okay Eat In Stylers, I'll see you again soon, Happy Halloween, boo!

 

YOU WILL NEED

For The Lamb

1/2 cup white wine

2 tablespoons soy sauce

2-3 cloves crushed garlic

2 tablespoons finely chopped rosemary

2 tablespoons finely chopped mint

3-4 sprigs of thyme

1 rounded tablespoon Dijon mustard

Fresh pepper and salt to taste

1kg | 2.2 pounds BUTTERFLIED lamb leg

 

For the Herb Topping

1/4 cup finely chopped mint

1/4 cup flat leaf parsley

2 stalks fresh thyme leaves (not the stalk) 

2-3 green chilies finely chopped (optional)

1 tablespoon chopped green peppercorns (they come in a tin)

1 garlic clove finely minced

1 tablespoon brown sugar

1 tablespoon apple cider vinegar

2 tablespoons olive oil

 

METHOD

  1. Take a suitable baking dish and add the wine, soy sauce, garlic, rosemary, mint, thyme and Dijon mustard.  Give a quick stir, season your lamb with a little salt and a good crack of pepper (don't add too much salt as there is soy sauce in the marinade) and add your lamb to the dish and ensure that both sides are coated with the mixture.

  2. Cover and allow to marinate for 1-2 hours.

  3. Turn your grill onto HIGH and allow to heat up.  Remove the marinated lamb from the marinade and place under your grill for 5-7 minutes or until there is a nice color on the lamb.  Turn and repeat the process.

  4. Turn on the oven 180°C/350°F bring up to temperature and then continue cooking the lamb for a further 10 minutes for medium-rare.  If you want it cooked more continue until cooked to your liking.  I cooked mine for 15-20 minutes.

  5. Once cooked to your liking, cover with foil and rest for 10-15 minutes so that your lamb remain moist and juicy.

  6. In a small bowl add your chopped mint, parsley, thyme, chillies, green peppercorns, minced garlic, brown sugar, apple cider vinegar and olive oil, Mix well to combine and then add on top of your lamb.

  7. Serve with roasted potatoes and vegetables, and/or fresh salad, some fresh crusty bread and butter and enjoy.  Alternatively you could slice this meat and use them for some very taste sandwiches and rolls.

 

SERVES 6

 

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