Lamb with Lemon and Mint Sauce

 

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• Cooking and Prep: 1 h
• Serves: 4
• No Allergens

Lamb was on special this week, and of course I had to try some. I like lamb, and this recipe took it to a whole new level! Leave out the cumin if you don't like it.

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Ingredients (9)

Lamb

• 4 slices lamb

• 1 and 1/2 tablespoons Bartenura Extra-Virgin Olive Oil

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  Bartenura Olive Oil

• 1/2 teaspoon freshly ground Gefen Black Pepper

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  Gefen Black Peppercorns Spice Grinder

• 1/2 teaspoon salt

Sauce

• 1–2 cloves of fresh garlic, minced or 1-2 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 4–5 mint leaves, chopped very finely

• zest of 1 lemon

• 1/4 teaspoon cumin

• 1/4 teaspoon Haddar Kosher Salt

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  Haddar Kosher Salt

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Start Cooking

For the lamb

1. Coat lamb in extra-virgin olive oil. Sprinkle with salt and pepper. Let marinate for 1/2 hour.

2. Meanwhile, combine all sauce ingredients; mix until well combined. It should form a thick paste.

3. Preheat barbecue or broiler. Grill on one side for about 4 minutes. Turn over and brush with 1/2 teaspoon (or more) of the sauce. Cook until desired tenderness is reached.