Barbecued Lamb With Spiced Mango Sauce
Created by ImPat on January 25, 2020
- Servings: 4
- Prep Time: 20m
- Cook Time: 30m
- Recipe #34166
Ingredients
- 1.5 kilogram leg of lamb, butterflied and trimmed
- Salt, to tast
- Pepper, to taste
- Greek yoghurt, to serve
- Fresh mint, to garnish
- 3 carrots, thinly shredded
- 1/3 cup mint, fresh and shredded
- SPICED MANGO SAUCE:-
- 2 tablespoons olive oil
- 1 red onion, thinly sliced
- 2 cloves garlic, minced
- 3 teaspoons curry powder, mild
- 1/3 cup mango chutney
- 1/2 cup water
- 1/3 cup sultanas
- 1 tablespoon red wine vinegar
How to Make
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Step 1: Using a sharp knife, cut 1cm-deep slits, about 2cm apart, across lamb skin and then season.
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Step 2: Heat a lightly oiled, large, barbecue grill plate over a medium to high heat and add the lamb, skin-side down and cook for about 5 minutes on each side, or until browned.
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Step 3: Reduce heat to low and close barbecue lid and cook for a further 3 to 4 minutes on each side for medium, or until cooked to your liking.
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Step 4: Remove and rest, loosely covered with foil, for 10 minutes and then thickly slice.
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Step 5: To make sauce, heat oil in a medium saucepan over medium heat and add onion and garlic and cook, stirring occasionally, until soft and then add curry powder and cook, stirring for 1 minute and then add remaining ingredients and bring to the boil and simmer for about 5 minutes, or until slightly thickened and season to taste.
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Step 6: Spoon half of sauce over lamb and dollop with yoghurt and serve with remaining sauce and carrots tossed with shredded mint.
Nutritional Facts
- Serving Size: 1 (270.9 g)
- Calories 747.3
- Total Fat - 76.7 g
- Saturated Fat - 45 g
- Cholesterol - 183.9 mg
- Sodium - 681.5 mg
- Total Carbohydrate - 16.8 g
- Dietary Fiber - 3.9 g
- Sugars - 9.1 g
- Protein - 2.6 g
- Calcium - 80 mg
- Iron - 0.9 mg
- Vitamin C - 13.4 mg
- Thiamin - 0.1 mg