MINT JELLY LAMB RECIPES

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MINT JELLY RECIPE | GOOD FOOD



Mint jelly Recipe | Good Food image

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

1kg granny smith apples
1 litre water
1/2 cup lemon juice
2 cups fresh mint leaves, plus 20 leaves extra, finely chopped
About 3 cups sugar
3 drops green food colouring (optional)
 
 

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



Mary Berry's roast lamb shoulder recipe - BBC Food image

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

2.2kg/4.5lb whole lamb shoulder
3 tbsp rosemary, leaves picked and finely chopped
2-3 tbsp olive oil
1 tsp ground paprika
salt and pepper
2 onions, sliced
1.2 litres/2 pint stock
2 tbsp plain flour
1 tbsp redcurrant jelly
gravy browning (optional)

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
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.
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.

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My mother's baked leg of lamb, served with gravy and mint jelly, was a masterpiece! Our family always looked forward to having it on Easter Sunday.
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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.
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Oct 21, 2021 · This flavorful mint sauce recipe for lamb is easy to prepare, using ready-made mint jelly as a base. Whip it up in a snap for your next roast dinner. This sauce will pair well with a marinated and grilled butterflied leg of lamb or a roasted leg of lamb …
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Jan 27, 2014 · So naturally I have to name my BBQ and grilling lamb rub after her. Rosemary and garlic are the classic seasonings for lamb and mutton, with good reason. Forget the mint jelly, please. Now if you want to chop up a bit of fresh mint, go for it. But remember: Lamb …
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Jul 08, 2018 · Lamb has a great, meaty flavor – a stronger flavor than beef. It really has a distinctive taste unlike anything else. Some people would call it gamey, but not in an unpleasant way. What spices and herbs go best with lamb? The classic herb to mix with lamb is mint. However, lamb …
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Jan 27, 2014 · So naturally I have to name my BBQ and grilling lamb rub after her. Rosemary and garlic are the classic seasonings for lamb and mutton, with good reason. Forget the mint jelly, please. Now if you want to chop up a bit of fresh mint, go for it. But remember: Lamb …
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