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.
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
LAMB CHOPS WITH MINT SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 1 to 2 servings
Number Of Ingredients 18
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.
GREEK LAMB WITH YOGURT MINT SAUCE
Provided by Ina Garten Bio & Top Recipes
Time 2h49m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
LAMB WITH CREAMY MINT SAUCE
Number Of Ingredients 4
Steps:
- 1. 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. 2. 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 INFORMATION 1 Serving Calories 175 (Calories from Fat 55) Fat 6g (Saturated 2g) Cholesterol 60mg Sodium 75mg Carbohydrate 10g (Dietary Fiber 0g) Protein 20g % DAILY VALUE: Vitamin A 2% Vitamin C 4% Calcium 8% Iron 8% DIET EXCHANGES: 2 Lean Meat, 1/2 Fruit, 1/2 Skim MilkFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
RACK OF LAMB WITH GARLIC-CREAM SAUCE
Provided by Jonathan Reynolds
Categories dinner, main course
Time 2h15m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Place garlic, shallot and cream in a small saucepan. Bring to barely a simmer, cover and cook until garlic and shallot are very soft, 1 to 2 hours. Transfer to a blender and purée, adding more cream as needed. Set aside.
- Rub lamb all over with thyme; discard sprigs. Brush lamb with olive oil and season liberally with salt and pepper. Sear or grill over medium-high heat until lamb reaches desired doneness, about 4 minutes per side for medium.
- Reheat garlic mixture over very low heat (do not boil), adding more cream if sauce is too thick. Season lightly with salt and serve with lamb chops.
Nutrition Facts : @context http, Calories 972, UnsaturatedFat 43 grams, Carbohydrate 11 grams, Fat 92 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 43 grams, Sodium 794 milligrams, Sugar 3 grams
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
ROAST LAMB W/ PEPPERCORN CREAM SAUCE AND JALAPENO MINT SAUCE
Make and share this Roast Lamb W/ Peppercorn Cream Sauce and Jalapeno Mint Sauce recipe from Food.com.
Provided by littleturtle
Categories Lamb/Sheep
Time 50m
Yield 6-12 serving(s)
Number Of Ingredients 19
Steps:
- To prepare mint sauce, combine water, sugar, and creme de menthe in a saucepan, and heat to dissolve sugar.
- Add fresh mint and jalapenos, and bring to a boil.
- In a seperate saucepan, mix gelatin with cold water, and heat to dissolve gelatin.
- Combine mint mixture with gelatin mixture, and mix thoroughly.
- Refrigerate mixture overnight to set.
- Have your butcher French Trim the lamb (take the fat caps off the racks and scrape the silverskin from the bones).
- Preheat oven to 350°F.
- Brush each rack with dijon mustard, and roll in bread crumbs to coat top and bottom.
- Arrange on a baking sheet and sprinkle with melted butter.
- Bake until medium rare (20-30 minutes).
- To make peppercorn sauce, boil beef stock until reduced to 1 cup.
- In a seperate saucepan, combine wine, brandy, shallots, and boil mixture until reduced by half.
- Add reduced beef stock to mixture; continue to boil until only 1 cup is left of the mixture.
- Season sauce with rosemary and salt.
- Add cream and cook over medium heat until thick.
- Stir mint sauce before serving.
- Slice racks into chops and serve on a bed of peppercorn cream sauce, with jalapeno mint sauce served to the side for a dipping sauce.
LAMB CHOPS WITH MINTED HOLLANDAISE SAUCE
Instead of the traditional mint sauce, lamb chops are served here with a creamy hollandaise sauce flavored with fresh mint. The sauce is not difficult to make, as long as it is cooked over gentle heat. Enjoy!
Provided by Sharon123
Categories Lamb/Sheep
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Brush the chops on both sides with a little oil and season with black pepper.
- Put the chops under the broiler, 4 inches from the heat, and cook for 3-4 minutes on each side for medium-rare chops, slightly longer for well-done.
- Arrange the lamb chops on warmed serving plates and serve immediately with the warm minted hollandaise sauce.
- Good served with asparagus and a carrot salad.
- Hollandaise sauce: Whisk together the lemon juice, viegar, and egg yolks.
- Put over a saucepan of simmering water and whisk until thick.
- Melt the butter and add, a little at a time, to the egg-yolk mixture, whisking constantly until the sauce thickens.
- Stir in the fresh mint and season with salt and pepper to taste.
- Transfer to a gravy boat and serve immediately.
- Variation: Lemon and Thyme Hollandaise: Make the sauce as directed, substituting 1 tsp grated lemon zest and 1 tbls chopped fresh thyme for the chopped mint.
- Serve with the lamb chops.
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