HOW TO MAKE MINT SAUCE FOR LAMB RECIPES
GREEK LAMB WITH YOGURT MINT SAUCE RECIPE | INA GARTEN - FO…
Provided by Ina Garten
Total Time 2 hours 49 minutes
Prep Time 30 minutes
Cook Time 9 minutes
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.
REAL MINT SAUCE RECIPE - BBC FOOD
Mint grows so freely that once you know the trick you never need buy mint sauce again.
Provided by James Martin
Prep Time 30 minutes
Cook Time 0 minutes0S
Yield Serves 4
Number Of Ingredients 5
Steps:
- Strip off the mint leaves, sprinkle with salt and chop finely.
- Place into a jug, add the sugar and pour over the boiling water, stir and leave to cool.
- Stir in the vinegar and taste.
- Add more water or vinegar and adjust seasoning to suit your taste.
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- Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.
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GUINNESS LAMB SHANK RECIPE | JAMIE OLIVER LAMB RECIPES
Cook the lamb shanks until they’re just falling apart and they develop the most amazing flavours. Whatever you do, do NOT skip the mint oil or spring onions – it’s like switching on a light, and just that simple little touch makes the whole dish sing.
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Total Time 3 hours 40 minutes
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Calories 527 calories per serving
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Calories 527 calories per serving
- Peel and finely chop the onions, then place in a really large casserole pan (roughly 26cm in diameter, 12cm deep), with a lug of olive oil and a good pinch of sea salt and black pepper. Cook over a medium-high heat, until the onions start to caramelise, stirring as you go.
- Add the raisins and marmalade, then add the ketchup, Worcestershire sauce and booze. Give it all a good stir, then leave to gently simmer over a medium-low heat.
- Put the lamb shanks into a large frying pan (30cm wide) on a medium-high heat with a drizzle of olive oil – cook them in batches, if needed, turning regularly.
- Once the lamb has some good colour, pick in the rosemary leaves and move them around in the pan to get crispy, but don’t let them burn.
- Using tongs, move the shanks into the pan of onions, then pour in all their juices and the crispy rosemary.
- Add the stock, put the lid on, turn the heat down to low and leave to slowly blip away for 3 hours, or until the meat falls off the bone easily, turing halfway for even cooking.
- Once cooked, carefully move the shanks to a platter, making sure the meat stays intact.
- Whiz or liquidize the gravy with a stick blender until smooth, then allow to thicken and reduce on the hob.
- Quickly bash most of the mint leaves in a pestle and mortar with a good pinch of salt and the olive or rapeseed oil, then take to the table.
- Trim and finely slice the spring onions and toss on a plate with the remaining fresh mint leaves, a drizzle of cider vinegar and a pinch of salt.
- Add a little splash of cider vinegar and a few more splashes of Worcestershire sauce to the sauce, then ladle it all over the lamb shanks, pouring the rest into a jug for people to help themselves.
- Scatter the vinegary spring onions and a few fresh mint leaves all over the top, and drizzle the mint oil all around the shanks. Delicious served with potato and celeriac mash – the plate will be clean before you know it.
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GREEK LAMB WITH YOGURT MINT SAUCE RECIPE | INA GARTEN ...
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- 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.
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The true English Style Mint Sauce has more mint flavor and less tartness. Enjoy. ... It tastes just like I remember it did back when lamb with mint sauce was served for our school dinners in England in the mid-80s. ... as suggested in on of the above recipes. The "sauce" is watery tastes fairly bland, and I can't taste much mint …
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MINT SAUCE - WIKIPEDIA
Mint sauce, in British and Irish cuisine, is a green sauce made from finely chopped spearmint (Mentha spicata) leaves soaked in vinegar, and a small amount of sugar. Lime juice is sometimes added. The sauce has the consistency of double cream.It is often served as a condiment for roast lamb…
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MINT SAUCE - WIKIPEDIA
Mint sauce, in British and Irish cuisine, is a green sauce made from finely chopped spearmint (Mentha spicata) leaves soaked in vinegar, and a small amount of sugar. Lime juice is sometimes added. The sauce has the consistency of double cream.It is often served as a condiment for roast lamb…
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From fussfreeflavours.com
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MINT SAUCE RECIPE | ALLRECIPES
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. This sauce is traditionally served with lamb.
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Apr 15, 2020 · Serving :Single, Family and Party Serving Option ; Optional Ingredient : 1 Green Chili + 1 Ginger + 1 Peppermint + 1 Any herb + 5 simoleon flat fee for Single Dish. (No custom version requires 1 Veggie + 1 Herb ) Recipes …
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