Name: Butterflied lamb with mint and garlic
Prep time: 95 min
Cook time: 30 min
Total time: 125 min
Yield: 1
Cuisine: greek
Ingredients: 125ml white wine; 2 garlic cloves, crushed; 40.00 ml rosemary, finely chopped; 40.00 ml mint, finely chopped; 23.40 gm Dijon mustard; 1kg Lamb Butterflied Leg Plain; 1 large eggplant, cut crossways into 1cm-thick slices; 18.20 gm olive oil; 2 zucchini, thinly sliced lengthways; 180g haloumi, cut into 1cm-thick slices; Lemon zest, to serve; Mint leaves, to serve; 62.50 ml mint, finely chopped; 62.50 ml flat-leaf parsley, finely chopped; 20.00 ml drained green peppercorns, coarsely chopped; 1 garlic clove, crushed; 16.00 gm brown sugar; 20.00 ml apple cider vinegar or brown malt vinegar; 36.40 gm olive oil

Butterflied lamb with mint and garlic

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Prep Time:
95 minutes

Cook Time:
30 minutes

Total Time:
125 minutes

Marinate lamb leg in garlic, rosemary, and mint sauce for enhanced flavor.

Ingredients:

125ml white wine
40.00 ml rosemary, finely chopped
40.00 ml mint, finely chopped
23.40 gm Dijon mustard
1kg Lamb Butterflied Leg Plain
1 large eggplant, cut crossways into 1cm-thick slices
2 zucchini, thinly sliced lengthways
180g haloumi, cut into 1cm-thick slices
Lemon zest, to serve
Mint leaves, to serve
62.50 ml mint, finely chopped
62.50 ml flat-leaf parsley, finely chopped
20.00 ml drained green peppercorns, coarsely chopped
1 garlic clove, crushed
16.00 gm brown sugar
20.00 ml apple cider vinegar or brown malt vinegar

Instructions:

In a shallow glass or ceramic dish, mix together the wine or apple juice, garlic, rosemary, chopped mint, and mustard. Add the lamb and toss to coat. Cover with plastic wrap and refrigerate for 1 hour to enhance the flavors.
Preheat a covered barbecue on medium-high heat or preheat the oven to 180°C. Drain the lamb from the marinade, season it, then grill for 5 minutes on each side. Lower the heat, continue cooking covered for 10 minutes for medium-rare, or longer depending on your preference. Remove from heat and let it rest covered with foil for 15 minutes before serving.
*Preheat the grill to high heat. Brush the eggplant with half of the oil and cook for 1-2 minutes on each side until lightly charred. Transfer to a serving platter. Brush the zucchini with the remaining oil and cook for 1 minute on each side or until charred. Transfer to the platter. Cook the haloumi for 1 minute on each side or until charred. Add to the platter.*
In a small bowl, mix together mint, parsley, green peppercorns, garlic, sugar, vinegar, and oil. Add seasoning to taste.
Slice the lamb thickly and beautifully present on a platter. Scatter with lemon zest and fresh mint leaves. Finish off with a flavorful drizzle of salsa. Enjoy alongside the vegetables and savory haloumi.

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