Grilled Lamb with roasted garlic-mint sauce

Serves: 4 (scaled from 4)


1 tbsp minced shallot
60 ml soy sauce
2 tbsp olive oil
1 onions
1 large head garlic
0.8 tsp mustard
350 ml beef stock
420 ml red wine
4 + tbsp chopped mint
1.5 tbsp oregano
0.5 leg of lamb


Marinade the meat
Bone and butterfly the leg of lamb. Marinade at least 2-3 hrs in: soy sauce, a third of the red wine, 1 tbsp olive oil (for 4), chopped onion, a quarter of the chopped mint, oregano, pepper

Roast garlic
Heat oven to 180. Cut just the top off the garlic head to reveal the cloves. Drizzle with olive oil, sprinkle on a little salt and pepper. Wrap in foil and roast for 50 minutes. Squeeze out and discard skin. Can keep this in fridge for a week.

Saute shallots 2-3 minutes, add rest of wine and reduce by half. Add stock, rest of mint, roasted garlic, mustard, simmer to reduce by half again. Season, and possibly add butter.

Grill lamb 8-9 minutes per side on a fairly high heat. Rest. Serve with sauce, garnish with mint.


Serve with parmesan potato cakes and kale?

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