Mint sauce for lamb? I make one that has evolved over 30+ years and I am happy with it--

N

nan

Well-known member
If I remember right the original recipe called for cider or red wine vinegar and a bit more garlic?? and I think the brown sugar?

now, no recipe, put a couple of handsful of dry spearmint in a heavy sauce pan. Cover with balsamic vinegar and put on the back of the hot top (on all day and at just below a simmer back there). Leave it for four or five hours. Then add some sweet usually use brown sugar, but often there is some mint jelly on the job and I use that. Add a little olive oil, tad of minced garlic and simmer for 20 minutes or so. Strain and keep warm to serve.

So, a friend asked for my recipe, she is an excellent cook and can wing this as I do.

But was wondering what everyone here does for lamb sauce, mint or other?

TIA

Nan

 
I buy one my family has bought for just as many years...

Crosse & Blackwell Mint Sauce with Egyptian Mint Leaves.....so yummy.
Husband prefers apple jelly with mint for his lamb. Less work, both are very nice with a good lamb roast.

 
Loads of fresh finely julienned mint. MALT vinegar and a small amount of brown...

sugar. Stir till sugar dissolved. Don't strain.
So fresh tasting.

 
Sounds nice, thanks! Also wondering, anyone have a T&T mint pesto? Several on recipezaar, but seem -

to be missing something.
One with caperberries sounds rather interesting.
Will definately try joanie's next time I have fresh mint. Many places I have lived, it is like a weed. Someone around here must have a patch.
TIA,
Nan

 
Nan, I just called my Mum, she says she originally made it with brown...

grape vinegar and fresh mint and brown sugar.

She says the secret is not to over do the loads of fresh leaves..."use just the tips AND only make enough for the one meal, it does not keep."

After an age I managed to get the following quantities...

"My wee pyrex bowl of vinegar you know it just filled the mint-sauce jug, (I would say a scant 1/2 a cup) and 2 teaspoons of sugar, remember the spoons I used, not the silver teaspoons but the other ones (I would say about 2 good American teaspoon measure) and only use the double tips from the mint bush. Oh about a palmful. (I would say about 20 or so) Then slice (I tend to chop, it is faster) them very finely and stir them into the liquid, you should have dissolved the sugar already! Leave it aside about an hour or two out of the fridge'

I have used malt vinegar for-ever but next time we have lamb I am going to make it with brown grape vinegar!

 
Oh,love the tweeks, that is how we we make the good stuff!!Will save this and pass it on ((joanie)).

 
Not mint pesto but one I saw on Rachel Ray yesterday...Broccoli Rabe Pesto.....

I want to make this, haven't ever really tried to cook with the rabe...
She blanched the broccoli in boiling water, then immediately put it in an ice bath.
Then whizzed it up with walnuts and salt and pepper and of course garlic. Grated the cheese into it and gently stirred.
Used this as a base for poached fish (which she poached in oil)
I haven't time to search for this recipe before leaving but will deff. do this when I get back. It looked very scrummy!

 
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