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Grilled Leg of Lamb with Mango and Mint sauce
Recipe courtesy Executive Chef James Babian, The Fairmont Orchid, Hawaii

For the Marinade:
4 ounces olive oil
3 ounces good red wine
2 tablespoons coarsely chopped fresh rosemary leaves, plus more for inserting in meat
2 tablespoons chopped lavender leaves
2 tablespoons minced garlic
3 tablespoons pineapple juice
3 tablespoons Worcestershire sauce
1 orange, peeled in strips with potato peeler
4 ounces sliced onion
4 star anise buds, cracked
1 tablespoon cracked black pepper

2 pounds boneless leg of lamb, separate the muscles and trim any connective tissue
Garlic cloves, peeled


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Hawaiian sea salt
Freshly ground black pepper

For the Mango Mint sauce:
2 ounces rice wine vinegar
3 tablespoons granulated sugar
2 ounces good dry white wine
3 ounces mango puree
1 Hawaiian (Thai) chile pepper finely minced
1 tablespoons freshly grated ginger
2 ounces veal stock
2 tablespoons fresh chopped mint leaves
Hawaiian sea salt
Fresh ground black pepper

Optional Garnish:
Vegetables, grilled
Mango slices, grilled


Copyright 2002 Television food network G.P., All Rights Reserved


Feta cheese
Mint sprigs

Mix all marinade ingredients together and pour over lamb. Cover and
marinate overnight in the refrigerator.
Remove lamb from marinade. Stud with garlic cloves and rosemary leaves.

Season with Hawaiian sea salt and freshly ground black pepper. Grill to medium-rare, (130 degrees F
internal temperature registers on an instant-read thermometer), over kiawe wood coals. Let rest 10
minutes before slicing.

In a small saucepot add the vinegar and sugar. Cook over medium heat until the sugar dissolves and
begins to turn light brown. Add wine and cook down, reducing by half. Add the remaining ingredients
and half the mint. Simmer 10 minutes to let flavors marry. Adjust seasonings with salt and pepper.
Stir in remaining mint just before serving.

Slice the lamb thinly across the grain. On a platter, fan the lamb over grilled vegetables and


Copyright 2002 Television food network G.P., All Rights Reserved


grilled mango. Top the lamb with some of the sauce. Garnish with crumbled Feta cheese and mint


Copyright 2002 Television food network G.P., All Rights Reserved