Ideas For Dinner Outside
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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.
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)
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
Barbecue, dinner, main, lamb
Give barbecued lamb a zesty make-over in this clever dinner idea.