Grilled lamb leg with mango sauce

Grilled lamb leg with mango sauce – a detailed recipe cooking. Photo of the dish:James Baben, Chef at the Farmmont Orchid Hotel, Hawaii Duration: 2 hour. 5 minutes. Difficulty: medium Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For marinade:

• 900 gr. boneless mutton legs (separate the muscles and trim everything connecting fibers)
• 85 ml. red wine
• 110 ml. olive oil
• 2 tbsp. l coarsely chopped fresh rosemary leaves, plus a bit to stuff meat
• 2 tbsp. l chopped lavender leaves
• 2 tbsp. l chopped garlic
• 3 tbsp. l pineapple juice
• 3 tbsp. l Worcester sauce
• 1 potato peeled orange
• 110 gr. chopped onion
• 4 star anise flowers, broken in half (4 rays each)
• 1 tbsp. l crushed black pepper
• Peeled garlic cloves
• Sea salt and ground black pepper

For mango mint sauce:

• 60 ml. rice wine vinegar
• 3 tbsp. l granulated sugar
• 60 ml. dry white wine
• 85 gr. mango puree
• 1 chopped chili
• 1 tbsp. l freshly grated ginger
• 60 ml. veal broth
• 2 tbsp. l chopped fresh mint leaves
• Sea salt and ground black pepper

Serving Options:

• With grilled vegetables
• With grilled mango slices
• With feta cheese
• With sprigs of mint

Recipes with similar ingredients: lamb, red wine, rosemary, lavender, mint, ginger root, star anise, chili pepper, sauce Worcestershire, rice vinegar, mango, Oranges, feta cheese, onion onion, garlic

Recipe preparation:

1. Mix all the ingredients for the marinade and pour this mixture meat. Cover and marinate in the refrigerator for night. Get the lamb from the marinade. Lash with cloves of garlic and rosemary leaves. Season with sea salt and ground black pepper. Grill until lightly cooked (until internal temperature 55 ° С according to the culinary thermometer), on mesquite coals. Let stand for 10 minutes before slicing. min
2. Pour rice vinegar into a small saucepan and add sugar. Cook over medium heat until sugar dissolves and starts turn brown. Pour in white wine and boil half. Add mango puree, chili pepper, ginger, veal broth, and half peppermint. Simmer for 10 minutes to simmer the flavors. Add salt and pepper if necessary. Immediately before serve add the remaining mint.
3. Cut the lamb into thin slices across the fibers. Lay out put it in a fan on top of grilled vegetables or mangoes. Pour the mango sauce over the meat. Garnish with crumbled feta cheese and sprigs of mint.