Peppermint Tea Rubbed Lamb

By Chef John Placko

peppermint-lamb-038_leaf

Ingredients

  • 1 x 1.5 kg (3.3 lbs) leg of lamb
  • 2 bags Higgins & Burke Naturals™ Peppermint Patch tea
  • 2 tsp (10 mL) fresh rosemary (finely cut, no stems)
  • 1 tsp (5 mL) garlic, crushed
  • 2 tsp (10 mL) oregano
  • 1/2 tsp (2 mL) black pepper
  • 1/2 tsp (2 mL) salt
  • 2 tbsp (30 mL) olive oil

Makes 8 portions

Prep time: 10 minutes + marinating time

Cook time: 1 hour

Method

  1. Wipe with lamb leg with a paper towel until dry.
  2. Open the tea bags and mix the contents with all the other ingredients.
  3. Rub the mix all over the lamb leg and allow to marinate in fridge for 8-24 hours.
  4. Take lamb out of fridge 1 hour prior to cooking.
  5. Heat barbecue to 400⁰F (200⁰C).
  6. Cook lamb for 25-30 minutes per side until the internal temperature reaches 62⁰C (for medium rare).
  7. Slice and enjoy.

Note: Substitute rosemary for thyme or parsley.

Nutritional Information