Lamb with mint and lentil salsa recipe

Lamb, mint and a BBQ – what could be better? Try this dish that’s bound to become an entertaining staple.

Serves: 4-6 people
Prep time: 20 minutes
Cooking time: 3-4 hours


1 lamb shoulder, bone in, fat trimmed
2 tbs olive oil
4 garlic cloves, sliced
¼ cup fresh rosemary leaves, chopped
1 cup fresh mint leaves
1 cup fresh parsley leaves
2 tbs finely chopped red onion
400g can brown lentils, rinsed, drained
½ cup tomato relish
125g cherry tomatoes, chopped


  1. Preheat barbecue to high. Place lamb in a disposable foil barbecue tray. Rub with garlic, drizzle with oil and scatter with garlic and rosemary. Season with sea salt and freshly ground black pepper.
  2. Tightly wrap with 2 layers of foil, making sure that it is well sealed. Place tray in centre of barbecue and lower the lid. Cook for 30 mins on high.
  3. Reduce heat to low and cook for 3-4 hours or until very tender. Check every hour or so to see that the lamb is moist. If it begins to dry, then add ½ cup of water and rewrap with foil.
  4. When the lamb is cooked, remove the foil, raise the heat to high and cook for another 10-15 minutes to brown the outside of the lamb.
  5. Combine mint, parsley and red onion and lentils in a bowl. Combine tomato relish and chopped cherry tomatoes in another bowl. Serve the lamb with salsa and tomato relish.

Serving suggestion: Steamed new potatoes or potato salad.

Note: You need a barbecue with a lid to cook the lamb in this way. Alternatively, use lamb chops or cutlets rubbed with garlic and rosemary and grill for a few minutes on each side or until cooked.

You might also like