Easter Barbecued Lamb with Mint Chutney and Potato Salad

Easter is the perfect time to celebrate with family and friends, and it is a meal that brings everyone together. As the season shifts and the air warms, there's no better excuse to take the celebration outdoors. This Barbecued Lamb with Mint Chutney and Potato Salad delivers rich, smoky flavor with every bite—honoring tradition while giving it a fresh edge. Charred to perfection and layered with bright, herbaceous notes, the lamb becomes the centerpiece of a Sunday worth savoring.

Preparation is simple but rewarding. A quick marinade sets the tone, infusing the lamb with flavor before it ever hits the grill. While the meat rests and cooks over an open flame, the chutney and potato salad come together easily, combining fresh herbs, citrus, and spice for a balance of heat, coolness, and crunch. It’s a meal made for slow afternoons and long conversations—built around the kind of fire that draws people in.

Crafted for those who believe grilling should feel as good as it tastes, this recipe turns a timeless holiday meal into something vibrant and unforgettable. Whether you're feeding a whole house or hosting a relaxed backyard gathering, it's a menu that invites everyone to linger longer and eat better. This is what outdoor cooking was meant to be—flavor-packed, effortless, and shared.

Serves 4

Easter Barbecued Lamb with Mint Chutney and Potato Salad Ingredients

• 1 small leg of lamb, about 3 1/3 lbs., butterflied (ask your butcher to prepare it)

For the Chutney

• 1 large pack mint (about 1 cup packed leaves)
• 1 small pack of coriander (about 1/2 cup packed cilantro leaves)
• 3 garlic cloves
• 1 finger-sized piece of ginger (about a 2-inch piece, peeled)
• 2 green chilies, deseeded if preferred
• 2 teaspoons cumin seeds, toasted
• Juice of 1 lemon (about 3 tablespoons)

For the Potatoes

• 1 3/4 lbs. new potatoes, halved
• 3/4 cup peas (fresh or frozen)
• 2 spring onions, sliced (about 1/4 cup)
• 3/4 cup Greek yogurt

Easter Barbecued Lamb with Mint Chutney and Potato Salad Directions

1. First, make the chutney. Put all the ingredients with a good pinch of salt and a small splash of water in a mini-chopper or food processor and blitz to a chunky paste. Will keep in the fridge for two days.
2. Use one-third of the chutney to marinate the lamb for at least a couple of hours or up to 24 hrs before.
3. To make the potato salad, boil the potatoes until just cooked, around 12-15 mins. When they've got about a minute left, add the peas. Drain and leave to cool. Toss the spring onions through the potatoes and peas, then dress with one-third of the chutney and the yogurt. It can be made a day ahead and chilled in the fridge. Take out 1 hr before serving.
4. To cook the lamb, heat the barbecue until the coals are ashen. Grill the lamb, flesh-side down, for about 25 minutes, then flip it over and cook on the fat side for about 15 minutes until charred and sizzling. When the lamb is cooked to your liking, leave it to rest on a warm platter to catch the juices.
5. To serve, carve the lamb into thick slices, again catching the juices. Mix the cooking juices with the remaining chutney in a bowl and serve alongside the lamb.

Taken from bbcgoodfood.com  https://www.bbcgoodfood.com/recipes/mint-chutney-barbecued-lamb-potato-salad