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Recipe Instructions

Place the mint in a medium bowl. In a small saucepan, bring the vinegar, sugar, and 1/2 cup of water to a boil over medium-high heat, stirring until the sugar dissolves. Pour the vinegar mixture over the mint and steep for about 30 minutes. Mix in 1 teaspoon of salt and strain the sauce.

Meanwhile, prepare a barbecue for medium-high heat. In a large bowl, mix the garlic, lemon, oil, and rosemary. Coat the lamb cutlets with the garlic mixture. Marinate at room temperature while the vinegar-mint sauce steeps.

Season the lamb generously with salt and pepper. Barbecue the lamb for about 2 minutes per side, or until nicely charred on the outside and the internal temperature of the cutlets is 50°C for medium-rare doneness. Set aside to rest for 3 minutes.

Serve the lamb with the vinegar-mint sauce.

Recipe Ingredient

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)

Cook Time


Prep Time


Total Time



110.80 calories

26.8 grams fat

7.0 grams saturated fat

12.8 grams carbohydrates

10.0 grams sugar

42.7 grams protein

130.6 milligrams cholesterol

345.3 milligrams sodium


Recipe Category



Barbecue, dinner, main, lamb


Give barbecued lamb a zesty make-over in this clever dinner idea.

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