Grilled leg of lamb with mango sauce

Ingredients:

For the marinade:

• 900 g boneless leg of lamb (separate the muscles and trim off all connective tissue)
• 85 ml of red wine
• 110 ml olive oil
• 2 tablespoons coarsely chopped fresh rosemary leaves, plus extra for larding the meat
• 2 tablespoons chopped lavender leaves
• 2 tablespoons minced garlic
• 3 tbsp. l. pineapple juice
• 3 tablespoons Worcestershire sauce
• 1 orange, peeled into strips using a potato peeler
• 110 g of onion, cut into half rings
• 4 star anise, broken in half (4 branches each)
• 1 tbsp. crushed black pepper
• Peeled garlic cloves
• Sea salt and ground black pepper

For the mango mint sauce:

• 60 ml. rice wine vinegar
• 3 tbsp. granulated sugar
• 60 ml dry white wine
• 85 g mango puree
• 1 crushed chili pepper
• 1 tbsp freshly grated ginger
• 60 ml veal broth
• 2 tablespoons chopped fresh mint leaves
• Sea salt and ground black pepper

Serving options:

• With grilled vegetables
• With grilled mango slices
• With feta cheese
• With sprigs of mint

Preparation:

1. Mix all the marinade ingredients and pour the mixture over the meat. Cover and marinate in the refrigerator overnight.
   
   Remove the lamb from the marinade. Stir in garlic cloves and rosemary leaves.
   
   Season with sea salt and ground black pepper. Grill over mesquite coals until medium-rare (130°F (55°C) on a candy thermometer). Let rest for 10 minutes before slicing.
2. Pour rice vinegar and sugar into a small saucepan. Cook over medium heat until the sugar dissolves and begins to brown. Pour in the white wine and reduce by half. Add the mango puree, chili pepper, ginger, veal stock, and half the mint.
   
   Simmer for 10 minutes to allow the flavors to meld. Season with salt and pepper if needed. Add the remaining mint just before serving.
3. Slice the lamb thinly across the grain. Arrange it fan-shaped on a platter, atop grilled vegetables or mango. Drizzle the mango sauce over the meat. Garnish with crumbled feta cheese and mint sprigs.