LAMB WITH MINT SALSA
This flavorful entree is well seasoned with an herb rub of basil, garlic, rosemary and thyme. Tender slices of meat are served with a refreshing salsa that will have even non-lamb lovers licking their lips.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings (2 cups salsa).
Number Of Ingredients 18
Steps:
- In a small bowl, combine the oil, garlic and seasonings. Rub over lamb. Place in a roasting pan; cover and refrigerate for 1 hour. In a bowl, combine the salsa ingredients; cover and refrigerate until serving., Bake lamb, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 20-30 minutes. Cover loosely with foil and let stand for 5-10 minutes before slicing. Serve with mint salsa.
Nutrition Facts : Calories 184 calories, Fat 10g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 270mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges
STRAWBERRY MINT SALSA
Steps:
- Cut off strawberry tops and cut up. Toss into strawberry puree then add lime juice. Wrap and refrigerate. To serve, spoon salsa on plate and sprinkle with mint.
INDIAN LAMB SAMOSAS WITH FRESH MINT DIPPING SAUCE
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.
PEACH MINT SALSA
My mom gave me a plant that apparently had some mint with it. It has now taken over a part of my garden. This is a quick salsa to make with the peaches are at their peak. Goes great with grilled chicken and fish. Comes from Small Batch Preserving by Topp and Howard.
Provided by mary winecoff
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Combine peaches, onion, peppers, honey, salt, line rind and juice in a medium saucepan.
- Bring to a boil over high heat, reduce heat and boil gently, uncovered for 5 minutes, stirring occasionally.
- Stir in mint and cook for 1 minute.
- Ladle salsa into jars.
- Process 10 minutes for pint jars in boil water bath.
Nutrition Facts : Calories 150.3, Fat 0.5, SaturatedFat 0.1, Sodium 294.8, Carbohydrate 38.6, Fiber 3.7, Sugar 33.2, Protein 2.3
STRAWBERRY MINT SALSA
A refreshing fruit salsa to top ice cream, angel food or pound cake and cheesecake to name a few options.
Provided by Holiday1234
Categories Sauces
Time 10m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Wash strawberries, cut off tops and cut up berries.
- Place berries in a bowl along with strawberry puree and lime juice.
- Toss to coat, cover and refrigerate.
- Before serving sprinkle the mint on top.
LAMB CHOPS WITH RED PEPPER & MINT SALSA
This summery salsa can be made a couple of days ahead and kept in the fridge. Grill the chops in the oven or on the bbq
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Season the chops all over with salt and pepper. Make a slit between the bone and meat in each chop, then push a sliver of garlic and small sprig of rosemary into each.
- For the salsa, put the peppers in a mini chopper or food processor with the garlic, chilli, mint and lemon. Blitz until finely chopped, but not puréed. Add the oil and blitz briefly to mix. Tip into a bowl and leave at room temperature until serving time.
- Grill or barbecue the chops for 5-7 mins each side until brown, then serve on a platter with the salsa (stir before serving).
Nutrition Facts : Calories 473 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.66 milligram of sodium
MIMOSA
A traditional brunch beverage. Enjoy this light delight on Mother's Day, Christmas, or any special occasion.
Provided by Jodi Hamrick
Categories Breakfast and Brunch Drinks
Time 2m
Yield 2
Number Of Ingredients 2
Steps:
- Mix three parts of your favorite sparkling white to one part of your favorite orange juice. Enjoy!
Nutrition Facts : Calories 92 calories, Carbohydrate 5.8 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.3 g, Sodium 5 mg, Sugar 3.3 g
MANGO AND MINT SALSA
Categories Condiment/Spread Sauce No-Cook Quick & Easy Mango Mint Summer Jalapeño Parade
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Cut the mango into 1/4-inch dice and place in a bowl. Add the remaining ingredients and fold together with a rubber spatula. Refrigerate, covered, for up to 3 hours before serving.
CHARRED TOMATO MINT SALSA
Provided by Reed Hearon
Yield Makes 1 cup
Number Of Ingredients 10
Steps:
- Heat a dry "comal" or flat iron griddle over moderately low heat until hot and pan-roast tomatoes, onion, and garlic, turning them occasionally to ensure even roasting, until brown and soft throughout, about 15 minutes. Discard tomato stems and garlic skin.
- Chop tomatoes, onion and garlic coarse and in a bowl stir together with remaining ingredients. (Salsa should be chunky.) Salsa may be made 2 days ahead and chilled, covered.
MINTY MANGO SALSA
I originally made this colorful mango salsa to garnish a smoked turkey my husband made. We have since tried it on chicken and fish. It also makes a fun snack or party appetizer scooped up with your favorite tortilla chips. -Diane Thompson, Nutrioso, Arizona
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 2-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the mango, pepper, chiles, onion, juice mint and ginger. Cover and refrigerate at least 8 hours. Serve with tortilla chips.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 46mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
THAI CUCUMBER AND MINT SALSA
This salsa makes a wonderful garnish for grilled fish. It can be used as a salad, garnished with grilled shrimp, bass or snapper, as well as chicken.
Provided by Molly O'Neill
Categories easy, side dish
Time P2DT2h5m
Yield Four servings
Number Of Ingredients 11
Steps:
- Combine all of the ingredients in a large glass or ceramic bowl. Cover and set aside in the refrigerator for at least 2 hours before serving. Season to taste with additional salt and pepper. Keep in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 4 grams, TransFat 0 grams
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