Lamb was on special this week, and of course I had to try some. I like lamb, and this recipe took it to a whole new level! Leave out the cumin if you don
- 4 slices lamb -
- 1 1/2 Tbsp extra-virgin olive oil -
- 1/2 tsp freshly ground black pepper -
- 1/2 tsp salt -
- 1–2 cloves of fresh garlic minced -
- 4–5 mint leaves, chopped very finely -
- zest of 1 lemon -
- 1/4 tsp cumin -
- 1/4 tsp kosher salt -
- 1/2 tsp extra-virgin olive oil -
Coat the lamb in extra-virgin olive oil. Sprinkle with salt and pepper. Let marinate for 1/2 hour.
Meanwhile, combine all the ingredients for the sauce and mix until well combined. It should form a thick paste.
Preheat barbecue or broiler oven. Grill on one side for about 4 minutes. Turn over and brush with ½ tsp (or more) of the sauce. Let cook for a few minutes more until desired tenderness is reached.
Herzog Wine Pairing:
Lamb's gamey flavors are said to be a natural pairing for Syrah. The 2010 Tulip Syrah is bold enough to hold up to the gamey flavors and has ripe fruit and subtle pepper notes to boot.