Lamb with Summer Tomatillo Mint Sauce 

A plate of lamb with lemons and tomatillo sauce over the top.

A Taste of Wild - New England

Sarah Glover is back with a brand new set of road-friendly recipes, inspired by the coastal landscape of New England.

Lamb with Summer Tomatillo Mint Sauce 

As the sun set over our campsite and the fire burned down to create the perfect coal for cooking, I looked through the fridge at what I had picked up on our road trip. There sat beautifully green tomatillos, perfect for the grill in the summertime. When they cook, they go sweet and smoky with a hint of acid, making a great sauce. This recipe reminds me of warm summer nights around the fire pit. 

Lamb with Summer Tomatillo Mint Sauce 

Lamb with Summer Tomatillo Mint Sauce 

Yield: Serves 4


  • 2 racks of lamb (not frenched) 
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground allspice 
  • 4 tomatillos
  • 1/2 cup pepitas
  • 1 clove garlic, finely chopped
  • 1 bunch mint, finely chopped, plus extra leaves to garnish
  • 1 bunch basil, finely chopped, plus extra leaves to garnish
  • 1 bunch cilantro, finely chopped, plus extra leaves to garnish
  • Zest and juice of 2 limes, plus extra lime wedges to serve
  • 1/3 cup honey 
  • Extra virgin olive oil
  • Sea salt

Cooking Tools

  • Wood or charcoal for fire 
  • Cutting board 
  • Knife
  • Bowl 
  • Grill grate


Light your fire and let it burn down for 1 hour until you have nice coals. (Or use hardwood charcoal).

Place the lamb racks on a cutting board and coat with fennel seeds and allspice. Set aside to rest until it comes to room temperature.

Roast the tomatillos over the fire for 5–10 minutes or until softened and caramelized. Set aside to cool, then finely dice.

Combine the pepitas, garlic and chopped herbs in a bowl. Add the tomatillo, lime zest, juice and honey, drizzle over some olive oil and gently toss together. Season to taste with salt.

Oil the grill grate over the coals, then add the lamb and cook for 5 minutes. Turn them over and move to an area of medium heat, then cook for a further 10 minutes, turning once. Place the lamb on a cutting board and rest for 5 minutes before cutting into individual cutlets.

Dress the lamb with the tomatillo sauce and garnish with the extra mint, basil and cilantro leaves. Serve with tortillas or your favorite side dish, with lime wedges for squeezing over.

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