Minted BBQ Loin of Lamb
A versatile BBQ loin of lamb recipe that is ideal
"hands-on" food for parties or buffets
Ingredients
- 2 cups red wine vinegar
- 2 cups white wine vinegar
- 2 cups sugar
- 2 serrano chiles, chopped
- 1 cup fresh mint leaves
- 1kg lamb loin cut into 2cm-inch pieces
- 6 metal kebab skewers (or 6-inch wooden skewers, soaked in cold water for at least 30 minutes)
- Olive oil
- Salt and freshly ground black pepper
Method
Combine the vinegars and sugar in a medium saucepan (not
aluminum or cast-iron) and bring to a boil. Boil until reduced to 1
cup. Let cool slightly, transfer to a blender, add the serrano chiles
and mint, and process until smooth. Pour into a bowl.
Heat your grill to high. Set aside a few tablsp of the glaze to use after cooking.
Spear pieces of lamb onto each skewer, keeping them together at
one end of the skewer (this will make them easier to hold). Brush the
lamb on both sides with oil and season with salt and pepper.
Grill the lamb, brushing with the glaze every minute or so, until medium-rare, 2 to 3 minutes on both sides.
Remove to a platter and brush with the reserved glaze. Let rest for 2 minutes before serving.
Note: The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before using.
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