BBQ Roast Dorper Lamb with Sticky Mango Marinade

BBQ Roast Dorper Lamb with Sticky Mango Marinade

Summer calls for the BBQ, fresh salads and ice cold drinks. Today happens to be a 36 degree day and I woke up craving something smoky and fresh. Armed with a generous cut of local Dorper Lamb (from my mother and partner’s farm) and nothing but a jar of Mango Chutney, I decided to turn the Sunday Roast Lamb into something special. The sticky, tender, moist lamb was served with a Not-so Greek Salad, Italian Potato Salad and fresh crusty bread. The fusion of flavours in the salads lifted the sweet smokiness of the lamb and helped round the meal nicely.

BBQ Roast Lamb with Sticky Mango Marinade

Ingredients
1 jar Mango Chutney (Pataks Sweet Mango Chutney is delicious)
1 cut of Lamb (Leg, Loin, Shoulder, etc)

Method
Fully coat lamb with Mango Chutney leave to marinate.
(You can cook immediately if you do not have time to wait)
Preheat BBQ to approximately 200 degrees. Keep lid closed.
Briefly sear lamb on all sides using the BBQ.
Turn off middle burners and leave side burners on.
Leave the lamb fleshiest side down and close the lid.
Allow to cook according to the guide below.
Once your lamb is cooked, allow to stand, covered with foil for 10-15 minutes.
Carve the lamb and serve with Not-so Greek Salad, Italian Potato Salad and fresh bread with butter.

How to BBQ Roast Lamb