Name: Barbecued lamb cutlets with fresh mint-red wine vinegar sauce
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 1
Ingredients: 250.00 ml (not packed) fresh mint leaves; 125.00 ml good-quality red wine vinegar; 40.00 gm caster sugar; 2.40 gm sea salt flakes, plus more for seasoning; 4 garlic cloves, finely chopped; 40.00 ml finely grated lemon zest; 36.40 gm olive oil; 20.00 ml chopped fresh rosemary; 12 lamb cutlets (about 80g each)

Barbecued lamb cutlets with fresh mint-red wine vinegar sauce

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Prep Time:
40 minutes

Cook Time:
10 minutes

Total Time:
50 minutes

Transform classic BBQ lamb with a tangy twist for a delicious meal.

Ingredients:

250.00 ml (not packed) fresh mint leaves
125.00 ml good-quality red wine vinegar
40.00 gm caster sugar
2.40 gm sea salt flakes, plus more for seasoning
4 garlic cloves, finely chopped
40.00 ml finely grated lemon zest
36.40 gm olive oil
20.00 ml chopped fresh rosemary
12 lamb cutlets (about 80g each)

Instructions:

Combine mint in a bowl. Boil vinegar, sugar, and water in a saucepan until sugar dissolves. Pour over mint to infuse for 30 minutes. Add salt, then strain the sauce.
Prepare the barbecue for medium-high heat. In a large bowl, combine garlic, lemon, oil, and rosemary. Coat the lamb cutlets with the garlic mixture and let marinate at room temperature while the vinegar-mint sauce steeps.
Generously season the lamb with salt and pepper. Grill for 2 minutes on each side until nicely charred outside and the internal temperature reaches 50°C for medium-rare. Rest for 3 minutes before serving.
Drizzle the lamb with the zesty vinegar-mint sauce before serving.

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