Pack this easy marinated lamb for a quick-cooking and satisfying summer dinner with friends. This recipe is terrific for using that overeager mint in your garden.
- Portion size 10 servings
- Credits : Canadian Living Magazine: July 2006
Red Currant Mint Sauce:
In large glass bowl, combine vinegar, oil, garlic and thyme; add lamb, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours. Or freeze in freezer bag for up to 2 weeks; thaw in refrigerator.)
Red Currant Mint Sauce: In food processor, blend jelly, mint, port (if using), vinegar, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 3 days; let stand at room temperature for 30 minutes before serving.)
Remove lamb from marinade, discarding any excess; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until meat thermometer registers 145°C (63°C) for medium-rare, 25 to 35 minutes, or until desired doneness.
Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing thinly across the grain. Serve with sauce.
Nutritional facts <b>Per each of 10 servings:</b> about
- Sodium 157 mg
- Protein 23 g
- Calories 191.0
- Total fat 5 g
- Cholesterol 84 mg
- Saturated fat 2 g
- Total carbohydrate 11 g
- Iron 16.0
- Calcium 1.0
- Vitamin A 1.0