Grilled Lamb Fillet with Mint‑Lemon Dressing

• light brown sugar↗2 ст. л. tbsp
• lemon juice and zest
• olive oil↗125 мл ml
• balsamic vinegar↗8 ст. л. tbsp
• garlic cloves↗2

  minced

• chopped mint↗4 ст. л. tbsp
• half boneless leg of lamb

  about 400 g/14 oz

Step-by-step instructions

1. 1

   Prepare the marinade: in a bowl combine brown sugar, lemon juice and zest, olive oil, balsamic vinegar and a pinch of spices. Stir until the sugar dissolves, then add minced garlic and mint. Set aside half of the marinade—it will be used later as a sauce.

2. 2

   Place the half boneless leg of lamb in a deep bowl, pour the prepared marinade over it, ensuring the meat is fully coated. Cover with film and refrigerate for 1 hour or overnight.

3. 3

   After marinating, remove the meat and pour any excess marinade back into the bowl. Insert two skewers diagonally so their ends protrude from opposite corners—this makes it easy to turn the meat on the grill.

4. 4

   Heat a grill or grill pan over medium heat. Grill the lamb for 15–20 minutes, turning frequently to keep it pink inside, or longer if you prefer more well‑done. Once done, let the meat rest for 5–10 minutes, remove the skewers, slice and drizzle with the remaining marinade.