Lamb Shoulder Steaks with Mangoes

Lamb Shoulder Steaks with Mangoes
  • 4 servings
  • 0:30 Preparation
  • 0:15 Cooking
  • 1:15 Total Time


Add all
  • 1 lb
    (450 g)

    lamb shoulder, sliced into 4 oz (125 g) steaks

  • 2

    ripe mangoes, cut in half

  • 4

    sprigs fresh rosemary

  • marinade:

  • Zest and juice of 1 orange

  • 1/4 cup
    (60 mL)

    red wine

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 2 Tbsp.
    (30 mL)

    chopped fresh mint

  • 1/2 tsp.

    ground cinnamon

  • 1/2 tsp.

    fresh ground ginger


In a glass bowl, mix marinade ingredients together. Set aside 2 Tbsp. (30 mL) for basting.

Put lamb steaks and mangoes in remaining marinade. Cover and refrigerate 20 to 30 minutes.

Preheat barbecue to medium.

Drain lamb and mangoes.

Place a sprig of rosemary on each lamb steak and cook 3 minutes per side, basting with reserved marinade halfway through cooking.

Grill marinated mango halves and serve with lamb.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007