Warmer air, a light breeze, and the return of green in the yard create a setting that naturally pulls people outside. Whether for Easter Sunday or a relaxed weekend cookout, Barbecued Lamb with Mint Chutney and Potato Salad reflects what makes spring grilling worth that extra time outdoors. As the season shifts, meals begin to move outside as well, and the grill becomes a practical way to stay in that environment instead of heading back into the kitchen.
Grilling lamb over open heat adds a light char while keeping the inside tender. Turning it at the right moments helps maintain even cooking across the surface. Mint chutney brings a fresh, bright contrast that balances the richness of the meat. Potato salad adds a familiar, steady element, giving the meal a simple side that pairs well with the grill without adding extra steps.
Outdoor cooking keeps you close to what's happening around you. Conversations continue, movement stays easy, and there's no need to step away from the group to manage the meal. The grill supports that flow, allowing you to stay present while preparing food that feels in step with the season.
Spring meals don’t need to feel complicated to feel complete. With a few well-timed steps and a setup that works, you can keep your attention where it matters—outside, with the people around you.
You can explore our vast selection of products at alfrescobackyard.com, or visit us in person at our large retail location in St. James, New York. Our team is committed to providing exceptional service and helping you find exactly what you need to enhance your outdoor living experience.
Serves 4
Barbecued Lamb with Mint Chutney and Potato Salad Ingredients
- 1 small leg of lamb, about 3 1/3 lbs., butterflied (ask your butcher to prepare it)
For the Chutney
- 1 large pack mint (about 1 cup packed leaves)
- 1 small pack of coriander (about 1/2 cup packed cilantro leaves)
- 3 garlic cloves
- 1 finger-sized piece of ginger (about a 2-inch piece, peeled)
- 2 green chilies, deseeded if preferred
- 2 teaspoons cumin seeds, toasted
- Juice of 1 lemon (about 3 tablespoons)
For the Potatoes
- 1 3/4 lbs. new potatoes, halved
- 3/4 cup peas (fresh or frozen)
- 2 spring onions, sliced (about 1/4 cup)
- 3/4 cup Greek yogurt
Barbecued Lamb with Mint Chutney and Potato Salad Directions
- First, make the chutney. Put all the ingredients with a good pinch of salt and a small splash of water in a mini-chopper or food processor and blitz to a chunky paste. Will keep in the fridge for two days.
- Use one-third of the chutney to marinate the lamb for at least a couple of hours or up to 24 hrs before.
- To make the potato salad, boil the potatoes until just cooked, around 12-15 mins. When they've got about a minute left, add the peas. Drain and leave to cool. Toss the spring onions through the potatoes and peas, then dress with one-third of the chutney and the yogurt. It can be made a day ahead and chilled in the fridge. Take out 1 hr before serving.
- To cook the lamb, heat the barbecue until the coals are ashen. Grill the lamb, flesh-side down, for about 25 minutes, then flip it over and cook on the fat side for about 15 minutes until charred and sizzling. When the lamb is cooked to your liking, leave it to rest on a warm platter to catch the juices.
- To serve, carve the lamb into thick slices, again catching the juices. Mix the cooking juices with the remaining chutney in a bowl and serve alongside the lamb.
Taken from americanmadegrills.com
