Mint And Shallot Sauce For Lamb Recipes

LAMB CHOPS RECIPE WITH MINT & SHALLOT SAUCE - 6 WEIGHT WATCHERS SMARTPOINTS

Steps:

• Preheat oven to 450 degrees F.
• Mix apple juice & cornstarch in a small bowl and set aside.
• Trim the fat off lamb chops and sprinkle with salt & pepper.
• Heat oil in a large ovenproof skillet over medium-high heat.
• Add lamb chops to heated skillet and cook until browned on one side.
• Flip lamb chops and place entire pan into the oven.
• Bake lamb chops for approximately 11 minutes or when a meat thermometer in one of the lamb chops reaches 140 degrees (for medium-rare).
• Transfer lamb chops to a serving platter and cover loosely with tin foil.
• Place skillet back over medium-high heat on your stove-top (use a pot holder) & add shallot.
• Cook shallot, stirring constantly, until browned and softened.
• Add beef broth, vinegar, and mint jelly and bring to a boil. Use a fork to break up the jelly until it dissolves into the sauce.
• Cook, whisking constantly, until the liquid has reduced by half.
• Stir in the cornstarch mixture and bring sauce to a simmer.
• Stir constantly until the sauce is thickened.
• Remove sauce from heat and stir in 1 tablespoon of fresh mint.
• Pour sauce over top of the lamb chops and then sprinkle another 1 tablespoon of fresh mint on top.

MINT SAUCE FOR LAMB

Steps:

• Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.

LEG OF LAMB WITH MINT SAUCE

Steps:

• Preheat oven to 450 degrees, with rack in lower third. Rub lamb with a generous amount of salt and pepper, then rub with oil. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert garlic slivers into openings.
• Place lamb on a roasting rack set on a rimmed baking sheet; place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven; let rest 10 to 15 minutes before carving.
• Meanwhile, make the mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.

HERBED LAMB WITH MINT SHALLOT SAUCE AND RUTABAGA PURéE

Steps:

• Preheat oven to 375°F Trim excess fat from lamb. Using sharp knife, score 1/4-inch-deep crosshatch pattern all over top of lamb. Rub lamb with vegetable oil. Sprinkle lamb with salt and pepper. Mix parsley, sage, rosemary, thyme and tarragon in small bowl. Rub herb mixture all over lamb, pressing firmly to adhere. Place lamb in large roasting pan. Roast until thermometer inserted into lamb registers 155°F, about 1 hour 45 minutes.
• Remove lamb from oven and let stand 15 minutes. Pour pan juices into glass measuring cup; degrease pan juices. Mix butter and flour in small bowl. Combine shallots and wine in heavy small saucepan. Boil until most of liquid evaporates, about 2 minutes. Add chicken broth and boil 2 minutes. Whisk in flour mixture and chopped fresh mint. Boil until thickened to sauce consistency, whisking occasionally, about 5 minutes. Whisk in any degreased lamb juices. Season sauce to taste with salt and pepper.
• Place lamb on platter. Surround with mint and parsley sprigs. Serve lamb with sauce and Rutabaga Puree.

LAMB WITH CREAMY MINT SAUCE

Steps:

• Place yogurt, mint and sugar in blender or food processor. Cover and blend on medium speed, stopping blender occasionally to scrape sides, until leaves are finely chopped.
• Set oven control to broil. Spray broiler-pan rack with cooking spray. Remove fat from lamb. Place lamb on rack in broiler pan. Broil with tops 2 to 3 inches from heat 12 to 14 minutes, turning after 6 minutes, until meat thermometer reads 160° (medium doneness). Serve with sauce.

CROWN ROAST OF LAMB WITH SHALLOTS, MUSTARD AND MINT

Steps:

• To make lamb:
• Preheat oven to 450°F. Mix 2 tablespoons butter, 1 tablespoon mustard and 1 1/2 teaspoons rosemary in bowl. Season generously with salt and pepper. Place lamb in roasting pan. Rub all over with butter mixture. Roast 15 minutes. Reduce oven temperature to 350°F. and continue roasting until thermometer inserted into lamb registers 140°F. for medium-rare, about 40 minutes. Transfer lamb to platter; let stand 15 minutes.
• Pour off fat from roasting pan and set pan aside. Melt 1 tablespoon butter in heavy large skillet over low heat. Add shallots and 1/2 teaspoon rosemary; sauté until shallots are tender, about 5 minutes. Add wine to roasting pan and bring to boil over high heat, scraping up any browned bits. Add wine to skillet. Add stock; boil until slightly thickened, about 6 minutes. Mix in 1/2 teaspoon mustard and mint. Season with salt and pepper.
• Spoon vegetables in center of and around roast. Serve, cutting lamb into chops and spooning sauce over.
• To make spring vegetables:
• Place potatoes in vegetable steamer and steam 10 minutes. Add carrots and onions and steam until vegetables are almost tender, about 10 minutes longer. Add asparagus and steam until crisp-tender, about 5 minutes more.
• Melt butter in heavy large skillet over medium heat. Add mint and vegetables. Season with salt and pepper and stir until vegetables are coated with butter.

MINT SAUCE

Steps:

• In a small bowl, stir together mint leaves and cider vinegar. Let stand for 10 minutes before using to blend flavors.

MINT-TOMATO SAUCE FOR LAMB

Steps:

• Whisk together the olive oil, vinegar, salt, pepper, Dijon mustard, and sugar in a large bowl. Stir in the mint and tomatoes.

MINT LAMB CHOPS WITH CARAMELIZED SHALLOTS

Steps:

• In a blender, mix the breadcrumbs, mint and parsley until well combined.
• Place into a bowl.
• Coat the lamb chops in the flour then dip in the egg and into the breadcrumbs until well coated.
• Season with salt and freshly ground black pepper.
• Heat a frying pan to a medium heat.
• Add half the oil and place the lamb chops into the pan.
• Cook for about 5 minutes or until a deep, golden brown.
• Watch carefully that the coating doesn't start to burn, turning down heat if necessary.
• Turn the chops over, add the rest of the oil, and cook until the internal temperature reaches 145 degrees F (medium-rare) or 160 degrees F (medium).
• Remove the chops and allow them to rest for three minutes.
• To make the caramelised shallots, in a small frying pan over a hot heat, add the butter and sugar together for one minute.
• Add the shallots and cook until golden.
• Turn down the heat and cook for a further two minutes.
• Serve the lamb chops with the caramelised shallots on the side.
• Note: Buttered peas with a little mint and parsley make a great side dish.

MINT LAMB STEW

Steps:

• In a large shallow dish, combine the flour, salt and pepper. Add the meat, a few pieces at a time, and turn to coat. In a large skillet, brown meat and shallots in oil in batches., Transfer to a 5- or 6-qt. slow cooker. Add wine to the skillet, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes. Add to slow cooker., Stir in the broth, potatoes, sweet potato, carrots, parsnips and garlic. Cover and cook on low for 6-8 hours or until meat is tender. Stir in jelly; sprinkle with bacon. If desired, sprinkle with fresh mint before serving.

FRESH MINT SAUCE (FOR LAMB)

Steps:

• In a small sauce pan, combine mint leaves, corn syrup and lemon juice.
• In a cup, blend water and cornstarch until smooth, add to mint mixture, stir well.
• Over medium heat, cook mixture, stirring constantly until mixture thickens and bubbles.
• Strain sauce, stir in 1 drop food coloring (if using).
• Serve with cooked lamb.