MINT JELLY RECIPE | GOOD FOOD
Good old-fashioned mint jelly is easy to make and especially useful if you have the herb growing rampant in the garden. Try using different mint varieties such as peppermint, spearmint or apple mint. You don't need to add food colouring but it adds to the effect. It's perfect with crumbed cutlets or a lamb roast. Herbs are easy to grow, even if you only have room for a few pots on a windowsill.
Provided by Caroline Velik
Categories Side Dish
Total Time 45 minutes
Yield MAKES 3 1/2 cups
Number Of Ingredients 8
Steps:
Cut apples into thick slices but do not peel or core. Combine apples, water, lemon juice and two cups mint leaves in large saucepan, bring to boil and cook for 10 minutes until apples are soft. Strain mixture through muslin-lined sieve, over a bowl and stand overnight.
Measure strained juice and return to a large, clean saucepan. Add one cup of sugar for each cup of juice and stir over heat until sugar is dissolved.
Bring to boil and boil rapidly for 15 minutes or until setting point is reached. Add a few drops of food colouring to give desired colour. Remove from heat and add chopped mint leaves.
Allow to stand for 10 minutes and stir the mint through to disperse evenly. Pour into sterilised jars.
* Caroline Velik's crumbed lamb culets
Tips on storing fresh herbs:I am a fan of food-storage bags for prolonging the life of cut herbs as they draw out excess moisture. To achieve a similar result, you can wrap the herbs in a paper towel and store in a plastic container, with a tight-fitting lid, in the fridge. Instead of storing leftover herbs in a bunch, where you can easily forget about them, why not make a marinade or pesto, which keeps in the fridge for up to a week and becomes an instant flavour hit in many dishes.
Otherwise, try freezing leftover herbs. Simply pick the leaves, then chop finely or use a food processor for the task. Add enough water to form a thick paste, then freeze in ice cube trays. When frozen, place in labelled freezer bags and you'll have instant flavour to add to sauces and soups. This works well with basil, parsley and tarragon.
MARY BERRY'S ROAST LAMB SHOULDER RECIPE - BBC FOOD
Shoulder of lamb is quite fatty, but that’s what makes the meat so sweet and succulent, and by cooking it for a long time at a low temperature, the meat becomes so tender it just falls off the bone. This is the perfect roast to put in the oven and leave while you are out as it cooks slowly in the oven and you will return to a house full of wonderful aromas and meltingly tender meat. Serve it with fresh mint sauce.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 6-8
Number Of Ingredients 10
Steps:
- Preheat the oven to 220C/425F/Gas 7 (200C Fan).
- Put the lamb on a board. Mix the rosemary, oil and paprika together and season well with salt and pepper. Rub over the lamb on both sides.
- Put the onions and stock into a small roasting tin, put a rack on top then place the lamb on top. Roast in the oven for 30 minutes, or until brown then reduce the temperature to 160C/325F/Gas 3 (140C Fan). Cover the lamb with aluminium foil and continue to roast for 3-4 hours, basting from time to time until completely tender and the meat is falling off of the bone.
- Remove the foil and place the lamb on a plate to rest while you make the gravy. Skim off the fat into a bowl. Spoon two tablespoons of the fat into a saucepan.
- Sieve the roasting juices and softened onion into a measuring jug. Add boiling water to the jug to make up to 570ml/1 pint of liquid. Heat the fat in the saucepan until hot. Add the flour and stir until smooth. Still over the heat, add the roasting juices and whisk until thickened and smooth. Add redcurrant jelly and salt and pepper to taste and a little gravy browning if too pale. Serve with the lamb.
More about "mint jelly lamb recipes"
MINT JELLY RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 45 minutes
Category Side Dish
Cut apples into thick slices but do not peel or core. Combine apples, water, lemon juice and two cups mint leaves in large saucepan, bring to boil and cook for 10 minutes until apples are soft. Strain mixture through muslin-lined sieve, over a bowl and stand overnight.
Measure strained juice and return to a large, clean saucepan. Add one cup of sugar for each cup of juice and stir over heat until sugar is dissolved.
Bring to boil and boil rapidly for 15 minutes or until setting point is reached. Add a few drops of food colouring to give desired colour. Remove from heat and add chopped mint leaves.
Allow to stand for 10 minutes and stir the mint through to disperse evenly. Pour into sterilised jars.
* Caroline Velik's crumbed lamb culets
Tips on storing fresh herbs:I am a fan of food-storage bags for prolonging the life of cut herbs as they draw out excess moisture. To achieve a similar result, you can wrap the herbs in a paper towel and store in a plastic container, with a tight-fitting lid, in the fridge. Instead of storing leftover herbs in a bunch, where you can easily forget about them, why not make a marinade or pesto, which keeps in the fridge for up to a week and becomes an instant flavour hit in many dishes.
Otherwise, try freezing leftover herbs. Simply pick the leaves, then chop finely or use a food processor for the task. Add enough water to form a thick paste, then freeze in ice cube trays. When frozen, place in labelled freezer bags and you'll have instant flavour to add to sauces and soups. This works well with basil, parsley and tarragon.
LEG OF LAMB RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 01 hours 35 minutes
Category Dinner
Calories 157 calories per serving
- Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5-6 in. from the heat until browned; turn and brown the other side. Turn oven to 350°. Add 1/2 cup water to pan. Cover and bake for 25 minutes per pound or until internal temperature reaches 140° for medium or 145° for medium-well. Remove to carving board and keep warm. Pour pan drippings into a large measuring cup, scraping brown bits. Skim fat; reserving 1/4 cup in a saucepan; add flour. Add water to drippings to equals 2 cups; add all at once to flour mixture. Bring to a boil; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Slice lamb and serve with gravy.
FRESH MINT JELLY SAUCE RECIPE FOR LAMB - THE SPRUCE EATS
From thespruceeats.com
MINT JELLY RECIPE | ALLRECIPES
From allrecipes.com
MINT JELLY RECIPE - MARTHA STEWART
From marthastewart.com
FRESH MINT SAUCE FOR LAMB: SWEET, TANGY AND REFRESHING RECIPE
From thespruceeats.com
MINT RECIPES | ALLRECIPES
From allrecipes.com
MINT SAUCE - WIKIPEDIA
From en.m.wikipedia.org
PAPPARDELLE WITH LAMB RAGU | NIGELLA'S RECIPES | NIGELLA ...
From nigella.com
63 FRESH MINT RECIPES TO HELP YOU USE UP ... - TASTE OF HOME
From tasteofhome.com
ROAST LAMB RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
63 FRESH MINT RECIPES TO USE UP YOUR BUMPER CROP
From tasteofhome.com
ROAST LAMB RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
ANDES MINT COOKIES RECIPE - RECIPETIPS.COM
From recipetips.com
HOW TO COOK LAMB CHOPS | BBC GOOD FOOD
From bbcgoodfood.com
DOLLY'S LAMB RUB RECIPE - MEATHEAD'S AMAZINGRIBS.COM
From amazingribs.com
GRILL RECIPES | OUTDOOR GAS & CHARCOAL BBQ GRILL RECIPES ...
From weber.com
MEDITERRANEAN LAMB BOWLS - FOX AND BRIAR
From foxandbriar.com
DINNER PARTY RECIPES | JAMIE OLIVER
From jamieoliver.com
FRESH MINT JELLY SAUCE RECIPE FOR LAMB - THE SPRUCE EATS
From thespruceeats.com
MINT JELLY RECIPE - MARTHA STEWART
From marthastewart.com
OUR BEST LAMB RECIPES | FOOD & WINE
From foodandwine.com
LAMB CHOP RECIPES - MARTHA STEWART
From marthastewart.com
26 MOST POPULAR LAMB RECIPES - THE SPRUCE EATS
From thespruceeats.com
LEG OF LAMB RECIPES | ALLRECIPES
From allrecipes.com
ROAST LAMB RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
LAMB RUMP RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
6 BAKED LAMB CHOP RECIPES | ALLRECIPES
From allrecipes.com
PAN SEARED LAMB CHOPS - COPYKAT RECIPES
From copykat.com
CATEGORIES - LIFESTYLE - ALL 4 - CHANNEL 4
From channel4.com
DOLLY'S LAMB RUB RECIPE - MEATHEAD'S AMAZINGRIBS.COM
From amazingribs.com