Mint Jelly replacement for Lamb- Something new & different

earnie

earnie

Well-known member
I want to offer something different than a mint jelly to go with a leg of lamb at a dinner this coming weekend. Any suggestion?

 
How about a balsamic reduction sauce?

Here's one lifted from the food network and Emeril:

Balsamic Reduction

2 tablespoons minced shallots
1 teaspoon minced garlic
1 cup balsamic vinegar
1 large or 2 small rosemary sprigs
2 tablespoons butter

Make the balsamic drizzle while the lamb is cooking: Set a 1-quart saucepan over medium heat and add the remaining 1 1/2 teaspoons of olive oil. Once the oil is hot, add the shallots to the pan and sweat until translucent, about 1 minute. Add the garlic to the pan and sweat for 30 seconds. Pour the balsamic vinegar into the pan and bring to a boil. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from the heat and swirl the butter into the pan. Remove the rosemary sprigs before using.

 
Apple-Mint Salsa

Apple-Mint Salsa
3 apples, unpeeled & chopped
1/2 medium green pepper, chopped
1/4 medium white onion, chopped
1/2 small jalapeno, chopped
6 fresh mint leaves, chopped
4 tablespoons apple-mint jelly, melted in microwave
Mix together. Add more jelly if needed. Refrigerate for at least one hour before serving.

 
REC: Red Currant-Mint Dipping Sauce...easy peasy and very good

Red Currant-Mint Dipping Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

1 1/2 cups red-currant jelly
1 tablespoon red-wine vinegar
1 cup coarsely chopped fresh mint leaves

Whisk jelly, vinegar, and 1 tablespoon water in a medium bowl until smooth. Fold in mint. Sauce can be refrigerated in an airtight container up to 6 hours.


Yield:
"1 1/2 cups"

 
I am thinking a red wine sauce...I don't have a particular rec; just had it served at a restaurant.

 
Wow

So many good ideas. The red wine, the balsamic and the balsamic and fig combinations are going to be the first ones I try. Next will come the apple mint salsa. They all sound so yummy!

 
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