Butterflied Lamb Mediterranean Mint Sauce Recipe
 
Preparation time
Cooking time
Total time
 
The flavours of the parsley, capers, anchovy and mint enhance any cut of lamb with the zing of the lemon it makes for a wonderful addition of sauce to a midweek dinner, entertaining for Easter or Sunday lunch table.
Marissa:
Recipe type: Sauces & Dressings
Cuisine: Mediterranean
Servings: 4
Ingredients
  • Butterflied Lamb Leg weight of your choice (1.2kg is the one shown)
  • For the lamb marinade
  • 2 anchovy fillets
  • 1 teaspoon caper
  • ½ teaspoon dried English mustard
  • 1 teaspoon chopped garlic
  • ½ lemon juiced
  • 6 tablespoons olive oil
  • 30g parsley
  • 15g mint
  • For the sauce
  • 15g flat leaf parsley
  • 1 anchovy fillet
  • 1 teaspoon caper
  • ½ teaspoon dried English mustard
  • 1 teaspoon chopped garlic
  • ½ lemon juiced (minimum 3 tablespoons)
  • 6 tablespoons olive oil
  • 8g fresh mint leaves
Method
  1. For the lamb marinade:
  2. Make the marinade either by chopping all the ingredients by hand and mixing in the lemon juice and olive oil to make a paste.
  3. Or adding all the ingredients to a food processor and blending until coarsely chopped.
  4. Making sure the lemon juice and olive oil amalgamate into the herbs.
  5. Rub over your chosen piece of lamb and roast according to the instructions on your packet.
  6. For the sauce
  7. Add all the herbs, capers, anchovy fillet, garlic and mustard to a food processor and blend until everything is finely chopped.
  8. Then add the lemon juice and olive oil and blend the mixture again until everything has been amalgamated.
  9. Serve the lamb with the Mediterranean sauce on the side.
Tips
Lamb Shoulder, chops and lamb leg steaks will all work well with this recipe.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/butterflied-lamb-leg-topped-with-mediterranean-mint-sauce-recipe/