Lamb with Lemon and Mint Sauce

Recipe By Estee Kafra

Cooking and Prep: 1 h
Serves: 4
No Allergens

Preference: Meat
Difficulty: Easy
Occasion: Passover
Diet: Gluten Free , Low Carb
Source: Family Table by Mishpacha Magazine

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.

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

Start Cooking

For the lamb

Coat lamb in extra-virgin olive oil. Sprinkle with salt and pepper. Let marinate for 1/2 hour.
Meanwhile, combine all sauce ingredients; mix until well combined. It should form a thick paste.
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.

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