Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Barbecued leg of lamb with almond and mint sauce


Pop this lamb on the barbie for a quick Easter option.

You'll need

1.5 kg leg of lamb, boned and butterflied For rubbing: olive oil   Almond and mint sauce 3 anchovy fillets 2 golden shallots, coarsely chopped 2 cloves of garlic 1 tsp finely grated lemon rind 1 cup (loosely packed) mint leaves 40 gm (¼ cup) raw almonds 60 ml (¼ cup) extra-virgin olive oil To taste: lemon juice To serve: green salad

Method

  • 01
  • Season lamb with sea salt and freshly ground black pepper and rub with olive oil. Set meat aside at room temperature for 10 minutes. Preheat a barbecue or large chargrill pan over high heat. Add lamb, skin-side down, and cook for 3 minutes each side. Reduce heat to low-medium, cover and cook, turning occasionally, for 10 minutes for medium-rare. Remove lamb and rest, loosely covered, for 10 minutes.
  • 02
  • For almond and mint sauce, combine anchovies, shallot, garlic and lemon rind in a mortar and, using a pestle, pound to a coarse paste. Add mint and almonds, pounding until smooth. Stir through olive oil and lemon juice and season to taste.
  • 03
  • Slice lamb and serve with almond and mint sauce spooned over and a green salad to the side.

Deboning a leg of lamb
1 Using a sharp boning knife and with lamb skin-side down, cut carefully along the pelvic bone at the top of the leg. Keeping the knife close to the bone, follow its edge to where the ball and socket meets the thigh bone. When the bone is disconnected from the meat, move it around slightly to see where it attaches to the thigh bone through the hip socket. Sever the connecting tendons, then cut through joint to remove bone.

2 Cut around the top of the thigh bone, then cut along the leg where the thigh bone is closest to the surface.

3 Trim around the thigh bone, working your knife as close to it as possible, down to the knee joint, then remove the bone completely.

4 Remove shank bone by cutting meat from one side of the bone, then up and around the knee joint and kneecap. Twist shank to disconnect, remove any remaining bones.

5 To butterfly, cut horizontally into the thickest parts on either side of where the thigh bone was removed and open outward.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Featured in

Mar 2008

You might also like...

Tempered chocolate

recipes

Kebabs

Armando Percuoco: Linguine Napoletana

recipes

Trenette with pesto

Dhal with coriander and fried onion

recipes

Broad bean puree with chorizo

Pork and white beans

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×