The combination of lamb and mint is indisputably delicious. Here’s a simple and effective, Greek inspired marinade for the meat which just lifts it to another level. It’s well worth doing in advance to make sure the meat gets the marinade’s full attention, but if you’re pushed for time 30 minutes of soaking will suffice.
800g lamb (cutlets, chops, steaks etc.)
1 shallot (peeled and chopped)
7 garlic cloves (peeled and chopped)
1/3 cup fresh mint (roughly chopped)
1/2 teaspoon sea salt
freshly ground black pepper
4 tablespoons olive oil
1/2 lime (juice of)
In a pestle and mortar, mash together the shallot, garlic, mint, salt & pepper into a thick, smooth paste. Stir in the olive oil and lime juice. Add the lamb to a sealable plastic bag and spoon in the marinade. Jiggle the bag about to coat all the meat then seal the bag and place in a large bowl in the fridge for as long as you can (up to 24 hours).
Cook the lamb however you like, on a griddle, under the grill or on the BBQ until cooked. Rest for a minute or so then serve.
I served mine with kipfler potatoes and salad. Delicious.