Posted in Recipes

Recipe: Mint Sauce

Tomorrow I will be roasting a lovely leg of lamb I bought this morning. Roast Lamb must have mint sauce on the side because to serve it without is just… well, wrong.

I have been making mint sauce ever since my mother showed me how when I was in my teens. Sometimes I use the dry variety but it is nice occasionally to use the fresh and I was lucky to be able to pick some up at our local store when I purchased the Lamb…  Continue reading “Recipe: Mint Sauce”

Posted in General, Recipes

Mint-Jalapeno Beef Ribs

Mint-Jalapeno Beef Ribs 1

Today’s post illustrates a rather interesting use for the Mint-Jalapeño Salsa I prepared for you a little while ago. I was wondering how mint could be used to produce the same delicious results with beef as it does with lamb, and using my salsa seemed like a good place to start. I am not giving you a formal recipe, as such, since, once you have the salsa prepared, all you need do is slather it on some good quality beef ribs and let them marinate overnight before giving them a good roasting in a 450 degree for about 30 minutes until nicely browned and the meat is just beginning to pull away from the ends of the bone.

As for the success of the experiment, the meat was done to a turn, and I loved the flavor as a whole but I was a bit disappointed that the mint flavor was milder than I would have liked. In truth, I wasn’t even sure that mint would go well at all with strong beefiness of the ribs but the flavor combination ended up being delicious… just not, unfortunately, strong enough. Next time, I may try marinating beef ribs in the more potent sweet-and-sour flavours of my more traditional Mint Sauce.

Posted in Recipes

Lamb Patty with Mint-Jalapeno Salsa

lamb-patty-with-mint-jalapeno-salsa-1

Today’s post accomplishes a couple of things… First, back on January 7th, I took a look at LÄM Brand Lamb Sausage and I mentioned that I would be trying the Lamb burgers from the same company in due course. Well, in today’s post, I did a taste test of the plain burger for you and I also used one to prepare the dish you see pictured above. The other thing this post accomplishes is illustrating another use for the Mint-Jalapeno Salsa  I recently prepared for you… Continue reading “Lamb Patty with Mint-Jalapeno Salsa”

Posted in General

Ginger-Mint Lamb with Scallion and Jalapeño

ginger-mint-lamb-with-scallion-and-jalapeno-1

Today’s recipe is the first of a couple I created as ways to use up the leftover meat from my Christmas dinner lamb roast (although either could be prepared using the fresh, raw article). This one cannot really be called a Chinese dish, insofar as mint is not commonly used by the Chinese, but the cooking techniques, and the use of ginger, are very Chinese in spirit. Also, I will also say, at the outset, that this dish turned out to be one of the nicest I have created in quite a while… Continue reading “Ginger-Mint Lamb with Scallion and Jalapeño”

Posted in Recipes

Mint Marinated Roast Lamb

Mint Marinated Lamb Roast 1

I bought a bunch of mint for a vegetable recipe I was planning but I had quite a bit left over and I decided to cook up a small cut of lamb I had languishing in my freezer. Long term readers may recall that, way back in the mists of time, I posted a recipe for the Mint Sauce that I almost always serve alongside roast lamb. I mentioned, in that post, that I also use the sauce as a marinade occasionally, and that is what I will be doing here. Actually, I really hadn’t planned to do a post about this particular meal but the cut of lamb I bought was a little unusual and I thought I would show you what I did… Continue reading “Mint Marinated Roast Lamb”

Posted in Recipes

Minted Tataki Beef with Shrimp

Minted Tataki Beef with Shrimp 1

The inspiration for this dish originally came from a Vietnamese recipe I came across for a salad of pork and shrimp. Aside from replacing the pork with thin slices of Japanese Tataki Style Beef, I ended up changing the heavily acidic, lime juice based dressing to something quite different. Accordingly, I ultimately strayed so far from the original production that the resemblance is purely coincidental, as they say. It really can no longer be called a Vietnamese dish, exactly, but it is certainly Asian in spirit…  Continue reading “Minted Tataki Beef with Shrimp”

Posted in Recipes

Mint-Grilled Lamb

Mint Grilled Lamb 01

Mint and Lamb are natural together and, aside from serving my home-made Mint Sauce as an accompaniment to a roasted leg of lamb, I also use it as a marinade and baste for other cuts. Today, the ribs from a ‘Frenched’ rack are going to be grilled on the barbecue after marinating with mint sauce and other flavorings. You can do the same using a commercial mint sauce, if you like, or even a commercial Mint Jelly thinned with a little vinegar, but you should follow my first link above as making it yourself is REALLY easy…  Continue reading “Mint-Grilled Lamb”

Sauces and Condiments…

Here you will find preparations intended to be bases, dressings or seasonings for more complex dishes, used either as ingredients or else added later at table…

Pastes, Powders, Sauces and Condiments