Mint Sauce For Lamb Recipes

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.

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.

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.

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.

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.

Steps:

• Whizz sugar and vinegar with mint until finely chopped. Tip into a serving bowl and set aside for 10 mins for the sugar to fully dissolve.

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).

Steps:

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

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.

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.

Steps:

• Preheat oven to 450°F, 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 a garlic sliver into each opening.
• Place lamb on a roasting rack set on a rimmed baking sheet or roasting pan; transfer to oven. Immediately reduce oven to 325°F. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125°F to 135°F for rare, or 135°F to 140°F for medium, 1 1/4 to 1 3/4 hours. Remove from oven; tent with foil and let rest 10 to 15 minutes before carving. Serve with mint sauce.
• (Per Serving)
• Calories: 412
• Fat: 14.4g
• Protein: 46.7g
• Carbohydrates: 22g
• Fiber: 0.7g

Steps:

• Preheat oven to 250 degrees. Mince garlic and mix with salt. With a small sharp knife, poke holes all over lamb and insert some garlic-salt mixture into each hole. Smear any remaining mixture on lamb skin, then sprinkle with additional salt, if desired, and pepper. Place lamb in roasting pan, cover lightly with aluminum foil and put it in oven.
• Cook for 4 hours, then remove foil. Cook for about 2 more hours, or until a sharp, thin-bladed knife can be easily inserted into meat. If lamb skin is not browned, raise heat to 400 degrees for 10 minutes.
• To make mint sauce, combine vinegar and sugar in a small saucepan with 1/3 cup water and a pinch of salt. Bring to a boil and cook for about 30 seconds longer. Cool for a few minutes, then place in a blender with mint; blend until smooth. Keep at room temperature until ready to serve (or refrigerate overnight and return to room temperature before serving).
• Carve lamb and spoon pan juices over slices. Serve hot, passing sauce at table.

Steps:

• Season both sides of the lamb chops with black pepper and place in a seal able plastic bag. Toss in the crushed garlic, rosemary and pomegranate juice in the bag and seal. Place in refrigerator for about 1 hour.
• While the chops marinate, prepare the mint sauce. Place the marmalade in a small saucepan, add the vinegar, water and crushed red pepper flakes. Bring to a boil, remove from heat and strain through a mesh strainer discarding the orange peel.
• Allow the sauce to cool completely before cutting the mint leaves chiffonade and stirring into the cooled sauce.
• About 30 to 40 minutes prior to grilling the chops, remove from refrigerator and allow to stand at room temperature. Preheat grill to medium high heat, remove chops from marinade, season with salt and place of grill. Cook 4 to 5 minutes per side. Allow to rest for 10 minutes before serving.
• Top each chop with sauce and serve with roasted potatoes or rice for a delicious meal.

Steps:

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