FRESH MINT AND ROSEMARY SAUCE
Mint Sauce For your favorite lamb dishes to serve at your next dinner party for St Patty's or whenever you want to serve it!
Provided by Rita1652
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a food processor chop mint and rosemary leaves with sugar finely.
- Put in a bowl.
- Heat the vinegar and pour it over the mint.
- Adding more sugar if you if you want it sweeter.
- Serve hot or cold with roasted lamb or other meat.
Nutrition Facts : Calories 29.4, Fat 0.2, Sodium 7.8, Carbohydrate 6.5, Fiber 1.4, Sugar 3.7, Protein 0.7
BROILED LAMB CHOPS WITH ROSEMARY-MINT SAUCE
Categories Herb Broil Quick & Easy Mint Rosemary Lamb Chop Bon Appétit
Yield 2 Servings; Can be doubled
Number Of Ingredients 8
Steps:
- Chop garlic cloves with salt and pepper on cutting board, then use flat side of knife blade to mash garlic mixture to paste. Scrape paste into small bowl; mix in olive oil. Rub garlic paste on both sides of lamb chops. Let lamb chops stand 10 minutes.
- Meanwhile, stir 3 tablespoons mint jelly, 3 tablespoons white wine vinegar and rosemary in small saucepan over high heat until mint jelly melts and mixture boils. Reduce heat to medium and cook until sauce thickens to syrup, about 2 minutes.
- Preheat broiler. Broil lamb chops until well browned but still pink inside, about 4 minutes per side. Arrange lamb chops on 2 plates. Spoon sauce over.
FRESH-MINT SAUCE
Serve this lively sauce alongside our Butterflied, Rolled, and Roasted Leg of Lamb.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Finely chop mint; transfer to a jar. Add olive oil, vinegar, lemon juice, sugar, and salt. Shake to combine. Refrigerate until ready to use (up to 1 month).
MINT SAUCE
Steps:
- Combine 1 cup mint, shallots, vinegar and sugar in heavy small nonaluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
- Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk is sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoons mint. Season to taste with salt and pepper.
MINT-TOMATO SAUCE FOR LAMB
I received this fresh-from-the-garden recipe from a friend after my husband and I fell in love with it at her summer barbecue. We use it to accompany our Easter leg of lamb or grilled lamb chops, and end up sopping up the leftovers with bread as we can't stand to let it go to waste!
Provided by Shandeen Gemanis
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk together the olive oil, vinegar, salt, pepper, Dijon mustard, and sugar in a large bowl. Stir in the mint and tomatoes.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 2.8 g, Fat 25 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 3.5 g, Sodium 432.9 mg, Sugar 1.6 g
MINT SAUCE
I grew up with this in the UK, and this is how everyone made it. I would be surprised if any pub had additional ingredients. Mint has a sweetness of its own, but a little sugar would be okay, if the diner had a desire for extra sweetness - no more that 1/2 teaspoon. Cider or malt vinegar can be used for the vinegar if you prefer. This sauce is traditionally served with lamb.
Provided by MEZAFO
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 2m
Yield 4
Number Of Ingredients 2
Steps:
- In a small bowl, stir together mint leaves and cider vinegar. Let stand for 10 minutes before using to blend flavors.
Nutrition Facts : Calories 4.4 calories, Carbohydrate 1.1 g
MINT-ROSEMARY LAMB LOIN CHOPS
Recording from memory, as my wife said I HAVE to make these for her Mom when she comes to town next month. I never measure or write down ingredients, and am suffering from "memory almost full"! So, here goes
Provided by Gianni 23
Categories Lamb/Sheep
Time 2h2m
Yield 6-7 lamb loin chops, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Throw everything in a baggy or tupperware container to marinate for a couple of hours REFRIGERATED.
- Pour the marinade into a sauce pan and heat well.
- In a large covered skillet,fry half of the chops on one side until browned, 4-5 minutes. Remove from pan and repeat with the other chops.
- Return all of the chops to the skillet browned side up and fry for 1-2 minutes.
- Add the simmered marinade, cover, reduce heat to low and allow flavors and aroma to permeate the meat until cooked to desired doneness; lamb usually does better when still slightly pink in the center and still juicy. (We don't do rare meat around here -- nasty cootie attack 15 years ago).
- Classified under inexpensive as one chop can easily be a portion, and package of 7 was around $15.00 U.S. While it was easy as a dish can be, it would work quite nicely for a breaking-out-the-good-china dinner. Just dress up the serving platter with a little fresh mint and rosemary.
- Cooking time includes marinating time.
Nutrition Facts : Calories 565.5, Fat 51.5, SaturatedFat 18.6, Cholesterol 105.5, Sodium 662, Carbohydrate 1, Fiber 0.2, Protein 23.4
FRESH MINT SAUCE
A classic accompaniment to lamb dishes - this one is from London's Tamarind restaurant and has an Indian twist
Provided by Good Food team
Categories Condiment
Time 20m
Number Of Ingredients 8
Steps:
- Tip everything except the yogurt into a food processor and blitz until smooth. Pour into a bowl and stir in the yogurt. Season with salt and keep in the fridge until ready to use.
Nutrition Facts : Calories 28 calories, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
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