Mint Sauce For Lamb Recipes

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LEG OF LAMB WITH MINT SAUCE



Leg of Lamb with Mint Sauce image

Served with roasted potatoes, this lamb is perfect for a simple, elegant Easter dinner. This recipe comes from Suzanne Ironbiter, Goldens Bridge, New York.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h15m

Number Of Ingredients 8

1 whole bone-in leg of lamb (7 to 8 pounds), trimmed of excess fat and membrane
Coarse salt and ground pepper
1 tablespoon olive oil
4 large garlic cloves, cut into 20 slivers
1/2 cup white-wine vinegar
1 cup sugar
1 cup packed fresh mint leaves, chopped
1/2 cup water

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.

MINT SAUCE FOR LAMB



Mint Sauce for Lamb image

This mint sauce recipe has been in our family for nearly 80 years. Our backyard mint patch provided the main ingredient. We won't eat lamb without this sauce. -Ruth Bogdanski, Grants Pass, Oregon

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 6

1/4 cup loosely packed mint leaves, finely chopped
1/4 cup boiling water
2 tablespoons cider vinegar
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

LAMB CHOPS WITH MINT SAUCE



Lamb Chops with Mint Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 18

2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Zest of 1 lemon
Four 4-ounce lamb chops
1 bunch fresh mint
1/4 cup fresh parsley
2 anchovy fillets
1 clove garlic
Red pepper flakes, as needed
Extra-virgin olive oil, as needed
Kosher salt, as needed
Neutral oil, for oiling the grill
Baked Sweet Potato with Sour Cream and Mint, recipe follows, for serving
1 sweet potato
2 tablespoons sour cream
Fresh mint leaves, for garnish

Steps:

  • For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
  • For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
  • Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
  • Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
  • Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.

SWEET AND TANGY MINT SAUCE FOR LAMB



Sweet and Tangy Mint Sauce for Lamb image

You can make this easy mint sauce for lamb in about 15 minutes. Not only is it vastly superior to mint jelly from a jar, it doesn't glow in the dark.

Provided by Danilo Alfaro

Categories     Sauces

Time 1h20m

Yield 4

Number Of Ingredients 3

3/4 cup sugar
2 cups white wine vinegar (good-quality)
1/2 cup fresh mint leaves (finely chopped, stems removed)

Steps:

  • Gather the ingredients.
  • In a heavy-bottomed saucepan, combine the sugar and vinegar.​
  • Bring to a boil over medium heat, then lower to a simmer and cook until the liquid has reduced by half, around 10 to 12 minutes. It should have a thick, syrupy consistency.​
  • Turn off the heat and let the sauce cool for 5 minutes before adding the mint leaves. Give it a stir.
  • Pour it into a bowl and cover the bowl with plastic wrap. Let it steep for about 1 hour so the flavor of the mint can infuse the sauce, much like what happens when you're steeping a cup of tea.​
  • Serve at room temperature with lamb.

Nutrition Facts : Calories 168 kcal, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 4 mg, Sugar 37 g, Fat 0 g, ServingSize 4 servings (2 oz each), UnsaturatedFat 0 g

INDIAN LAMB SAMOSAS WITH FRESH MINT DIPPING SAUCE



Indian Lamb Samosas with Fresh Mint Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 2h25m

Number Of Ingredients 20

1 1/4 teaspoons garam masala
1 1/4 teaspoons cumin seeds
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 1/3 pounds ground lamb
1/4 teaspoon freshly ground black pepper, divided
1/4 cup freshly chopped cilantro leaves, divided
3 cups fresh mint leaves
1 1/2 teaspoons sugar
1 1/2 tablespoons lemon juice
Oil, for frying
2 cups all-purpose flour
1 3/4 teaspoons salt, divided
6 tablespoons ghee or clarified butter or oil, divided
Cold water as needed, usually about 10 tablespoons
1 cup minced onion, divided
4 teaspoons minced fresh ginger, divided
1 tablespoon plus 1/4 teaspoon minced fresh garlic, divided
3 hot green chiles, such as serrano, seeded and finely minced, divided
1 1/4 teaspoons ground coriander

Steps:

  • Make the pastry by combining the flour and 1/4 teaspoon of the salt and then rubbing 4 tablespoons of the ghee into the flour until well combined and mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, until the pastry comes together to form a ball, about 10 tablespoons. Knead the dough lightly and then form into a disk, wrap in plastic wrap and transfer to the refrigerator to rest for at least 1 hour.
  • While the dough is resting, make the filling. Heat the remaining ghee in a medium skillet and add 3/4 cup of the onion. Cook until the onion is lightly caramelized, about 6 minutes. Add 1 tablespoon of the ginger, 1 tablespoon of the garlic, 1 of the chiles, coriander, garam masala, cumin seeds, turmeric, and cinnamon and cook until the spices are fragrant, about 2 minutes. Add the meat, 1 1/4 teaspoons of the remaining salt, 1/8 teaspoon of pepper and 1/4 cup hot water, cover and cook, stirring occasionally, until the meat is very tender and the water has been absorbed, about 25 minutes. Add 3 tablespoons of the cilantro and set aside to cool completely.
  • While the filling is cooking, make the dipping sauce by combining the mint, remaining cilantro, remaining chopped onion, remaining ginger, remaining 1/4 teaspoon garlic, remaining green chiles, remaining 1/4 teaspoon of salt, sugar, lemon juice, and 3 to 4 tablespoons water in the bowl of a processor and process until a fine, smooth puree is formed. (Stop to scrape down the sides of the bowl as necessary.) Set aside, refrigerated, until ready to serve the samosas. (Taste and season with additional salt and sugar, to taste, if necessary.)
  • Divide the samosa dough into 10 portions and roll each piece of dough into a ball. On a lightly floured surface, use a rolling pin to roll each ball of dough into a circle about 5 inches in diameter (use a small bowl or the rim of a saucer and a sharp paring knife to trim the edges of the dough to form neat circles.) Cut each circle in half. Lightly moisten half of the straight edge of each half circle then bring the edges together to form a cone shape and press together to seal. Carefully spoon about 2 heaping tablespoons of the filling into the dough cone and push downward to compress the filling. Moisten the top edges with a bit of water and press together to seal. Repeat with the remaining portions of dough and filling.
  • When you are ready to fry the samosas, heat a deep-fryer or a large saucepan filled with at least 2 inches of oil to about 340 degrees F. Fry the samosas, a few at a time and stirring to promote even cooking, until golden brown, 4 to 5 minutes. (Note: these will float to the surface of the oil long before they are ready to be removed - make certain to cook them until the pastry is crispy and golden brown.) Remove using a slotted spoon and transfer to a paper-lined plate to drain. Repeat until all samosas have been fried. Serve immediately, with the fresh mint dippng sauce and/or your favorite chutney.

HOMEMADE MINT SAUCE



Homemade Mint Sauce image

Using just fresh mint, sugar, and vinegar, mint sauce is quite simple to make. It's a must with roast lamb and pairs well with other meats, too.

Provided by Peggy Trowbridge Filippone

Categories     Dinner     Condiment     Sauce

Time 10m

Yield 4

Number Of Ingredients 3

3 large handfuls of mint leaves, (stems previously removed)
1 tablespoon granulated sugar
1/4 cup wine vinegar

Steps:

  • Gather the ingredients.
  • Place washed mint leaves on a cutting board and sprinkle the leaves with the sugar.
  • Chop the leaves rather finely.
  • Transfer the chopped mint with the sugar to a bowl.
  • In a small saucepan, heat the vinegar over low heat.
  • Pour the vinegar over the mint.
  • Taste and add more sugar if you think the sauce is too sharp.
  • Serve hot or cold with roasted lamb or other meats.

Nutrition Facts : Calories 15 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 3 g, Fat 0 g, ServingSize 4 servings, UnsaturatedFat 0 g

GREEK LAMB WITH YOGURT MINT SAUCE



Greek Lamb with Yogurt Mint Sauce image

Provided by Ina Garten Bio & Top Recipes

Time 2h49m

Yield 4 to 6 servings

Number Of Ingredients 18

4 large garlic cloves
3 tablespoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 cup good olive oil
1/2 cup dry red wine
2 racks of lamb, frenched and cut into 8 chops each
Yogurt Mint Sauce, recipe follows
6 scallions, white and green parts, chopped
1/2 cup chopped fresh mint leaves
2 tablespoons minced fresh dill
Pinch crushed red pepper flakes
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
7 ounces Greek-style yogurt (recommended: Fage Total)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
  • When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
  • Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

MINT-TOMATO SAUCE FOR LAMB



Mint-Tomato Sauce for Lamb image

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

⅔ cup extra-virgin olive oil
¼ cup white wine vinegar
1 teaspoon salt
freshly ground black pepper to taste
2 teaspoons Dijon mustard
½ teaspoon white sugar, or to taste
⅓ cup chopped fresh mint
2 plum tomatoes, chopped

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



Mint Sauce image

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

1 tablespoon minced fresh mint leaves
¼ cup red wine vinegar

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

ROAST RACK OF LAMB WITH MINT SAUCE



Roast Rack of Lamb with Mint Sauce image

The lamb that we buy today hardly requires a typical English mint sauce (the puckery flavor was originally designed to cut through the stronger taste of mutton), but the combination is by now a traditional and still-welcome one. Buttered carrots and a watercress salad would complement the lamb nicely. Uncork a full-bodied Cabernet Sauvignon or red Bordeaux.

Categories     Lamb     Mustard     Roast     New Year's Eve     Mint     Rack of Lamb     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

3 8-chop racks of lamb, trimmed
6 tablespoons Dijon mustard
3 cups fresh white breadcrumbs
6 tablespoons chopped fresh mint
Fresh mint sprigs
Mint Sauce
1 cup plus 2 tablespoons chopped fresh mint
1/2 cup canned beef broth
1/3 cup minced shallots
6 tablespoons red wine vinegar
1/4 cup sugar
2 teaspoons cornstarch

Steps:

  • To make lamb:
  • Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Spread 1 tablespoon mustard on each side of each lamb rack. Mix breadcrumbs and mint in medium bowl. Press breadcrumb mixture onto lamb, coating completely.
  • Arrange lamb, meat side up, on large baking sheet with rim. Roast lamb 10 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into lamb registers 130°F. for medium-rare, about 20 minutes longer.
  • Transfer lamb to work surface. Tent with foil; let stand 5 minutes. Cut lamb racks between bones into chops. Arrange chops on plates. Garnish with mint sprigs; pass Mint Sauce separately.
  • To make sauce:
  • Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum 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 in 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 tablespoon mint. Season to taste with salt and pepper. Makes about 1 cup.

FRESH-MINT SAUCE



Fresh-Mint Sauce image

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

1 bunch fresh mint
1 cup extra-virgin olive oil
2 tablespoons white-wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon sugar
1 teaspoon coarse salt

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 AND SHALLOT SAUCE FOR LAMB



Mint and Shallot Sauce for Lamb image

Provided by Rachael Ray : Food Network

Time 50m

Yield 1 1/2 cups

Number Of Ingredients 7

1 cup white balsamic vinegar
1/2 cup water
1/3 cup sugar
1 tablespoon sea salt
3 large shallots, coarsely chopped
1 cup loosely packed mint leaves
1/2 cup flat-leaf parsley

Steps:

  • Heat the vinegar water with sugar in a small pot over medium heat. Bring to a boil, then add salt and stir until the sugar and the salt are dissolved. Reduce the heat to low.
  • Put the shallots, mint and parsley in food processor and pulse to finely chop, then transfer the mixture to a small storage container. Pour the hot brine over the shallot mixture. Cover the container with a lid and refrigerate until ready to serve or let stand at room temperature until ready to serve.

FRESH MINT AND ROSEMARY SAUCE



Fresh Mint and Rosemary Sauce image

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

4 cups fresh mint leaves, stems remove,cleaned
1 sprig fresh rosemary
1 -2 tablespoon granulated sugar
1/4 cup wine balsamic vinegar

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

LAMB PATTIES WITH MINT SAUCE



Lamb Patties with Mint Sauce image

Categories     Lamb     Broil     Quick & Easy     Mint     Spice     Gourmet

Yield Serves 2

Number Of Ingredients 15

1 tablespoon fresh lemon juice
2 tablespoons cider vinegar
2 tablespoons water
1 1/2 teaspoons soy sauce
1 small garlic clove, minced
1 tablespoon sugar
1/8 teaspoon anchovy paste
1/2 teaspoon dried hot red pepper flakes
1/4 cup minced fresh mint leaves
1 large egg, beaten lightly
3/4 pound ground lamb
1/4 teaspoon cinnamon
a pinch of freshly grated nutmeg
1/2 cup minced onion
1/4 cup fresh fine bread crumbs

Steps:

  • In a small bowl stir together the lemon juice, the vinegar, the water, the soy sauce, the garlic, the sugar, the anchovy paste, the red pepper flakes, and the mint until the sugar is dissolved. In a bowl combine well the egg, the lamb, the cinnamon, the nutmeg, the onion, the bread crumbs, and salt and pepper to taste, form the mixture into four 1/2-inch-thick patties, and broil the patties on the rack of a foil-lined broiler pan under a preheated broiler about 6 inches from the heat for 6 minutes. Turn the patties and broil them 6 minutes more, or until they are just cooked through. Transfer the patties to 2 plates and spoon the sauce over them.

LAMB WITH CREAMY MINT SAUCE



Lamb With Creamy Mint Sauce image

Dinner ready in 20 minutes! Enjoy this delicious lamb served with mint sauce - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 4

2/3 cup plain fat-free yogurt
1/4 cup firmly packed fresh mint leaves
2 tablespoons sugar
4 lamb loin chops, about 1 inch thick (1 pound)

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.

Nutrition Facts : Calories 175, Carbohydrate 10 g, Cholesterol 60 mg, Fiber 0 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 75 mg

FRESH MINT SAUCE (FOR LAMB)



Fresh Mint Sauce (for Lamb) image

Make and share this Fresh Mint Sauce (for Lamb) recipe from Food.com.

Provided by Dee514

Categories     Sauces

Time 15m

Yield 1/2 cup

Number Of Ingredients 6

1/4 cup snipped fresh mint leaves
1/4 cup light corn syrup
1 tablespoon lemon juice
1/4 cup water
1 1/2 teaspoons cornstarch
1 drop green food coloring (optional)

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.

Nutrition Facts : Calories 529.6, Fat 0.5, Sodium 113.1, Carbohydrate 142.8, Fiber 1.2, Sugar 46.4, Protein 0.6

MINT JULEP SAUCE



Mint Julep Sauce image

The classic English mint sauce meets the American South in this sauce perfect for lamb, fish, and vegetables.

Provided by Challena

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 35m

Yield 16

Number Of Ingredients 8

2 tablespoons butter
2 tablespoons minced shallot
1 ½ cups white balsamic vinegar
1 cup water
3 tablespoons bourbon whiskey
2 cups chopped fresh mint leaves
¼ cup white sugar
1 tablespoon bourbon whiskey

Steps:

  • Melt the butter in a saucepan over medium heat; cook the shallot in the melted butter until softened, about 5 minutes. Pour the vinegar, water, and 3 tablespoons of the bourbon into the saucepan; stir the mint and sugar into the liquid until the sugar is dissolved. Increase the heat to high and bring to a boil; immediately remove from heat and allow the mixture to steep for about 15 minutes. Strain through a fine mesh strainer. Stir 1 tablespoon bourbon into the sauce to finish.

Nutrition Facts : Calories 50.7 calories, Carbohydrate 7 g, Cholesterol 3.8 mg, Fat 1.5 g, Protein 0.2 g, SaturatedFat 0.9 g, Sodium 16.7 mg, Sugar 6.5 g

SWEET MINT SAUCE



Sweet Mint Sauce image

Make and share this Sweet Mint Sauce recipe from Food.com.

Provided by Millereg

Categories     Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 tablespoons of fresh mint, finely chopped
3 tablespoons boiling water
1 tablespoon confectioners' sugar
1/4 teaspoon salt
3 tablespoons vinegar

Steps:

  • Stir the mint into the boiling water.
  • Add the sugar and salt.
  • Leave until cold.
  • Add the vinegar and mix well.

Nutrition Facts : Calories 12.3, Sodium 147.5, Carbohydrate 2.5, Fiber 0.4, Sugar 2, Protein 0.2

LAMB CHOPS WITH MINT OIL



Lamb Chops with Mint Oil image

Homemade lamb chops with mint sauce. Very easy to make and full of flavor!

Provided by Lari K

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 39m

Yield 4

Number Of Ingredients 8

8 lamb chops
2 tablespoons olive oil, divided
2 teaspoons chopped fresh rosemary
salt and ground black pepper to taste
¼ cup mint leaves
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest

Steps:

  • Brush lamb chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.
  • Heat remaining 1 tablespoon olive oil in a skillet. Cook lamb chops until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Combine mint leaves, 3 tablespoons extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth. Drizzle over lamb chops.

Nutrition Facts : Calories 508.4 calories, Carbohydrate 0.5 g, Cholesterol 112.5 mg, Fat 42.9 g, Fiber 0.1 g, Protein 28.4 g, SaturatedFat 13.4 g, Sodium 125.7 mg, Sugar 0.1 g

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From bbc.co.uk


ROAST LAMB WITH MINT SAUCE - THEKITTCHEN
2016-03-03 Increase the oven temperature to low broil (or broil if low broil isn't an option). Place on an upper oven rack and watch carefully letting the potatoes cook for 3-5 minutes until browned, pulling the potatoes out of the oven to stir as needed. Carve lamb, top with the mint sauce and serve with the potatoes. Adapted from Jamie Oliver.
From thekittchen.com


LAMB CHOPS WITH GARLIC MINT SAUCE - JO COOKS
2021-11-28 Set aside. Grill: Spray the grill pan with a bit of cooking spray or brush with olive oil. Add the chops to the hot grill pan and sear for 2 minutes, flip them over and cook for another 2 1/2 minutes for medium-rare or 3 1/2 minutes for medium. Serve: Generously drizzle each chop with some garlic and mint sauce over it to serve.
From jocooks.com


ROAST LAMB WITH MINT SAUCE - DOWNTON ABBEY COOKS
Trim lamb of gristle and excess fat. Stir together garlic, 2 tbsp. of the oil, rosemary, mustard and pepper; rub over surface of the meat and marinate for 1hourat room temperature or for up to 48hours in your refrigerator.
From downtonabbeycooks.com


LEG OF LAMB WITH FRESH MINT SAUCE - WHAT A GIRL EATS
2019-04-13 Fresh Mint Sauce: Combine water and sugar in a small saucepan and bring to a boil, stirring just until the sugar dissolves completely. Remove pan from heat and stir in the mint leaves and vinegar. Taste and add more sugar if you prefer a sweeter sauce. Set aside at room temperature for 2-3 hours.
From whatagirleats.com


ROAST LEG OF LAMB WITH FRESH MINT SAUCE RECIPE | MYRECIPES
Preheat oven to 450°F. In a large, heavy roasting pan, toss together onion, 1 Tbsp. olive oil and garlic. Top with parsley, rosemary sprigs and thyme sprigs. Place lamb on herb sprigs. In a small bowl, mix together remaining 2 Tbsp. oil, chopped rosemary and chopped thyme; season with salt and pepper. Coat lamb with mixture.
From myrecipes.com


LAMB CHOPS WITH MINT MUSTARD SAUCE - PLATINGS + PAIRINGS
2022-04-11 Place on a broiler pan. Broil the chops for 5-8 minutes on each side, and let rest for up to 10 minutes, tented with foil. To make the sauce, add mustard, vinegar, honey and horseradish to a food processor or blender. Turn it on and stream in the remaining oil and the garlic cloves. To this mixture, add your mint and process until finely chopped.
From platingsandpairings.com


EASY ROASTED LAMB WITH MINT SAUCE - A PEACHY PLATE
2022-03-09 Instructions. Mix the mustard, olive oil, garlic, fresh herbs, salt and pepper together to make a paste. Pat the lamb dry, then rub the paste evenly over the lamb (keeping the netting on the meat). Place the lamb, fat side up on a roasting pan with a rack. Roast uncovered at 450 degrees Fahrenheit for 15 minutes to sear the outside, then lower ...
From apeachyplate.com


THE 16 MOST DELICIOUS SAUCES TO SERVE WITH LAMB | KITCHN
2022-03-14 Watch for the egg yolks to magically thicken as you whisk with lemon juice, olive oil, and spices in a bowl over simmering water. Go to Recipe. 14 / 16. Maple-Mustard Onion Sauce. This 3-ingredient sauce is just the right balance of smoky, sweet, and tangy. Go to Recipe. 15 / 16. Quick Romesco Sauce.
From thekitchn.com


BEST LAMB CHOPS WITH MINT SAUCE RECIPES | FOOD NETWORK CANADA
2016-01-19 Step 1. Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce. Step 2. In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go ...
From foodnetwork.ca


MINT SAUCE RECIPE - PERFECT FOR LAMB! - THECOOKFUL
If you’d like to make it taste even better still, at the very end before serving, add a squeeze of lime juice, a pinch of black pepper, and about 1/2 clove of garlic (minced). Prep Time: 15 minutes. Cook Time: 0 minutes. Yield: 1/4 cup. Category: Sauce. …
From thecookful.com


GRILLED LAMB CHOPS WITH CUCUMBER MINT SAUCE – LAMB RECIPES
Instructions. Cucumber mint sauce: In medium bowl, combine yogurt, cucumber, garlic and 2 tsp (10 mL) concentrated mint sauce. Season to taste with salt and pepper. Cover and chill at least 1 hour to blend flavours. Spread thin coating of more concentrated mint sauce on both sides of lamb chops; let stand 15 minutes.
From lambrecipes.ca


LAMB KOFTA WITH GARLIC SAUCE | NIGELLA'S RECIPES | NIGELLA LAWSON
Cover the baking sheet with cling film and put in the fridge for about 30 minutes so that the kofta firm up a little. While you’re waiting, stir the yogurt, garlic, lemon zest and juice, salt and dried mint together. Your sauce is now made. Heat the olive oil in a large frying pan and fry the kofta – over a highish heat – for 5 or so ...
From nigella.com


MINT SAUCE - SPEND WITH PENNIES
2022-04-15 Place all ingredients in a food processor and pulse 2-3 times or just until chopped. The sauce should not be smooth. Chill at least 1 hour before serving. Serve over grilled meats (especially lamb) or with lamb meatballs.
From spendwithpennies.com


LAMB CHOPS WITH MINT PAN SAUCE RECIPE | EATINGWELL
Lamb with mint jelly is a tried-and-true combination and this recipe takes the idea to new heights. The sweet, shocking green jelly is transformed into a richly flavored and pleasingly dark sauce. Make It a Meal: Serve with whole-wheat couscous and peas.
From eatingwell.com


MINT SAUCE FOR LAMB - THE RELUCTANT GOURMET
2007-09-25 Remove the leaves from the stem and discard stems. Finely chop the leaves. Start boiling the water. Put the mint in a small container and add the water to it. Stir in the sugar and let stand until the water is cooled off enough to touch it. This should take about 15 minutes. Stir in the cider vinegar and sea salt.
From reluctantgourmet.com


ROAST LAMB WITH FRESH MINT SAUCE RECIPE - LOS ANGELES TIMES
2003-04-16 Roast the lamb 10 minutes. Reduce the heat to 350 degrees and roast 1 1/4 to 1 1/2 hours, until cooked to desired doneness. Check after the first hour at lower temperature, using an instant-read ...
From latimes.com


ROASTED LAMB WITH MINT SAUCE | 12 TOMATOES
Directions. Trim the lamb of gristle and excess fat. Use a paring knife to poke thin slits 1/2″ deep all over the lamb (about 10 slits). Stir together garlic, 2 tablespoons of oil, thyme, rosemary, mustard, and pepper. Rub over the surface of the meat, pressing the marinate into the small slits.
From 12tomatoes.com


HOMEMADE MINT SAUCE - NICKY'S KITCHEN SANCTUARY
2020-04-02 Steep the leaves in a little boiling water for a few minutes, then drain. Add malt vinegar and sugar to a small bowl, stir together to dissolve the sugar, then add in the mint. Add a pinch of salt and stir together, then let it sit for 20 minutes or so – …
From kitchensanctuary.com


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