MINT SAUCE FOR LAMB
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
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
EASY LAMB MEATBALLS WITH MINT AND TOMATO SAUCE
Steps:
- Remove mint leaves from stems and finely chop. Peel and finely chop the onion and garlic clove and set aside.
- In a medium mixing bowl, combine the ground lamb (or lamb and beef) with the egg, breadcrumbs, and the chopped mint. Season with salt and pepper. Using your hands, form the lamb mixture into balls, about one-inch in size (2.5 cm).
- Pour the olive oil in a large frying pan, and heat on medium to medium-high heat. Oil should be 1/4 to 1/2-inch in depth. When the oil is hot, add the meatballs and fry, turning over to cook on both sides. This will take 8 to 10 minutes Remove meatballs from pan and allow to drain on a paper towel.
- Using the same frying pan where meatballs were fried, pour off excess oil, leaving a few tablespoons in the bottom of the pan. Add the chopped onion and garlic to the pan, and cook over moderate heat until the onion is translucent about 8 minutes. Add the wine and beef broth. Return the meatballs to the pan. Pour in the tomato sauce. Adjust salt to taste. Reduce heat and simmer for 10 minutes.
- Remove the pan from heat and allow the meatballs to sit for 5 minutes before serving. Serve warm with baguette slices.
Nutrition Facts : Calories 775 kcal, Carbohydrate 24 g, Cholesterol 332 mg, Fiber 3 g, Protein 40 g, SaturatedFat 15 g, Sodium 403 mg, Fat 55 g, ServingSize 20 meatballs (4 servings), UnsaturatedFat 37 g
SWEET AND TANGY MINT SAUCE FOR LAMB
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
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
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
ROAST RACK OF LAMB WITH MINT SAUCE
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
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.
LEG OF LAMB WITH MINT SAUCE
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
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.
TOMATO-MINT SAUCE
Use to make Apizz chef John LaFemina's Lamb Meatballs with Tomato-Mint Cream Sauce.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes 5 to 6 cups
Number Of Ingredients 10
Steps:
- Place tomatoes in the jar of a blender; blend for 15 seconds and set aside.
- Heat oil in a large saucepan over medium heat; add shallots and garlic and cook until soft and lightly browned, about 15 minutes. Add salt, mint, basil, oregano, black pepper, and red pepper flakes; stir to combine. Add tomatoes and 2 cups water; bring to a boil, and immediately reduce to a simmer. Cook for 45 minutes.
MINT AND SHALLOT SAUCE FOR LAMB
Provided by Rachael Ray : Food Network
Time 50m
Yield 1 1/2 cups
Number Of Ingredients 7
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.
LAMB CHOPS WITH TOMATO-MINT JAM
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- Combine 3/4 cup mint, the panko or matzo meal and 2 tablespoons olive oil in a medium bowl. Add the minced garlic, 1 teaspoon rosemary, the red pepper flakes and 1/2 teaspoon salt and mix until combined.
- Unroll the "tail" of each lamb chop (the long thin section folded around the chop). Season the lamb with salt, then press the crumb mixture under the tail section; roll up the tail around the filling and secure with kitchen twine. Put the chops on a plate, cover with plastic wrap and refrigerate 2 to 4 hours.
- Preheat the oven to 450 degrees F. Remove the lamb chops from the refrigerator 20 minutes before cooking. Make the tomato-mint jam: Toss the tomatoes, whole garlic clove, 1 tablespoon olive oil and the remaining 1 teaspoon rosemary on a rimmed baking sheet. Transfer to the oven and roast until the tomatoes are slightly charred, 15 to 20 minutes; let cool slightly, then transfer to a medium bowl. Add the vinegar and sugar and mash with a fork until somewhat smooth. Stir in the remaining 1/4 cup mint and season with salt.
- Heat a skillet over medium-high heat. Add the remaining 1 tablespoon olive oil; sear the lamb chops until browned, about 3 minutes per side. Using tongs, turn the chops onto their sides and sear until the fat browns, about 2 minutes. Transfer to a rimmed baking sheet; roast in the oven until a thermometer inserted into the center registers 140 degrees F for medium rare, about 10 minutes. Let rest 5 minutes; remove the twine and serve with the tomato-mint jam.
FRESH MINT SAUCE (FOR LAMB)
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
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
LAMB WITH CREAMY MINT SAUCE
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
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
MINT JULEP SAUCE
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
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
LAMB CHOPS WITH MINT, TOMATO AND GARLIC SAUCE
This recipe is from Williams-Sonoma "Essentials of Roasting." DH and I really enjoyed it. Prep time does not include resting time for the meat.
Provided by Dr. Jenny
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Using a sharp knife, trim away as much of the surface fat from the lamb as possible. Brush or rub the chops on both sides with olive oil, and season generously with salt and pepper.
- Press the parsley and basil firmly into both sides of each chop. Let stand at room temperature for 20 to 30 minutes before roasting.
- Preheat an oven to 450 degrees F.
- Meanwhile, start making the sauce: In a small saucepan over medium-low heat, warm the olive oil. Add the shallot and saute until softened, 3 to 4 minutes. Add the garlic and cook for 1 minute.
- Increase the heat to medium-high, add the tomatoes and cook, stirring frequently, until the tomatoes soften and release their liquid, 3 to 4 minutes.
- Add the vinegar and season with salt and pepper. Cook until most of the liquid has evaporated, 3 to 4 minutes.
- Remove from heat, stir in the basil and mint, and set aside until the lamb chops are roasted.
- Preheat a large, heavy ovenproof fry pan over high heat until very hot. Add the 1 Tb olive oil, and then add the lamb chops and sear for 2 minutes. Turn the chops and sear for 1 minute on the other side.
- Immediately transfer the pan to the oven and roast the lamb until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 125 to 130 F for medium-rare, 5 to 6 minutes.
- Remove the pan from the oven, transfer the chops to a warmed platter and cover loosely with aluminum foil. Let rest while you finish the sauce.
- Pour off any excess fat from the pan. Set the pan over medium-high heat, pour in the wine and cook, stirring to scrape up the browned bits from the pan bottom.
- Add the tomato sauce and any juices that have accumulated on the platter and bring to a boil. Remove from the heat.
- Divide the chops among warmed plates. Divide the sauce evenly among them, spooning it over the top. Serve immediately.
Nutrition Facts : Calories 684, Fat 57.6, SaturatedFat 23.3, Cholesterol 140.6, Sodium 113.6, Carbohydrate 5.3, Fiber 1.3, Sugar 2.5, Protein 32.1
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- Preheat the oven to 200°C/fan180°C/gas 6. In a bowl, mix together the honey, mustard and some seasoning. Brush all over the racks of lamb, place on a lightly oiled baking sheet, then roast for 25 minutes. Place the tomatoes on a small baking sheet, drizzle with 1 tbsp oil and roast alongside the lamb for the final 15 minutes.
- To make the mint sauce, finely chop the mint, then place in a small bowl with the sugar and a pinch of salt. Stir to coat. Pour over 3 tbsp boiling water and the wine vinegar. Stir, then leave to infuse and cool.
- Remove the lamb from the oven, then cover loosely with foil and leave to rest for 5 minutes before slicing into cutlets. Serve with the roasted tomatoes, mint sauce and lots of creamy mash, if you like.
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