The taste and smell of Lamb on the bbq is so inviting, and the addition of fresh mint, garlic and yoghurt is a match made in heaven, its a slow cook.
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Barbecued Lamb With Mint Yoghurt Sauce Recipe
The taste and smell of Lamb on the bbq is so inviting, and the addition of fresh mint, garlic and...
Ingredients
| 2kg | leg of lamb; the highest quality you can find and on the bone |
| 200ml Olive | oil |
| 75ml | Lemon juice |
| Large bunch of fresh mint, chopped finely | |
| Salt and pepper or Steenbergs organic Perfect Salt Seasoning | |
| 300ml | Plain Greek-style yoghurt |
| 2 | Garlic cloves, finely chopped and crushed |
| A good bunch of fresh mint, finely chopped | |
| Salt and pepper or Steenbergs organic perfect salt blend |
Method
- The evening before the barbecue, mix the marinade and coat the leg of lamb with the marinade. Keep in a fridge overnight, basting before going to bed and several times during the following day.
- Prepare the barbecue. Take the marinaded lamb from the fridge, and place on a plate, leaving behind the marinade for basting later. Season the lamb with salt and pepper or Steenbergs Perfect Salt Seasoning and leave for a further 30 minutes.
- Barbecue the lamb for 1½ to 2 hours (depending on how cooked you want it), basting every 30 minutes with the marinade. Check that it is cooked to your desired level.
- Serve with yoghurt and mint sauce, new potatoes and a classic green salad.
- Mix all the ingredients together. Play with the seasoning until it’s just right.
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