Cilantro Mint Sauce Recipes
SPICE-CRUSTED ROAST RACK OF LAMB WITH CILANTRO-MINT SAUCE
A gorgeously spiced rack of lamb is seared and then finished in the oven, served with a quick and easy coriander mint sauce.
Provided by brandon
Categories Meat and Poultry Recipes Lamb
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat a dry saucepan over medium-high heat. Add coriander, caraway, and cumin seeds; toast until smoky, about 2 minutes. Transfer to a mortar and pestle and roughly grind the spices together.
- Rub spices over both sides of the lamb; pat down to make a crust. Season with salt and pepper.
- Heat 1 tablespoon olive oil in an oven-proof skillet over medium-high heat. Add lamb, fat-side down. Cook, flipping halfway, until both sides are browned, about 5 minutes. Immediately transfer the skillet to the oven.
- Roast lamb in the preheated oven until no longer red in the center, about 8 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Remove from oven and let rest, about 5 minutes.
- Combine mint, cilantro, lime juice, agave nectar, vinegar, and garlic in a food processor. Season with salt and pepper. Process until finely chopped. Slowly drizzle in 1/2 cup olive oil while blending to make the sauce.
- Slice the rack of lamb. Spoon the mint and coriander sauce over each serving.
Nutrition Facts : Calories 698.6 calories, Carbohydrate 11.1 g, Cholesterol 98 mg, Fat 63 g, Fiber 3.2 g, Protein 23.5 g, SaturatedFat 17.4 g, Sodium 163.8 mg, Sugar 4.3 g
CILANTRO MINT CHUTNEY
Steps:
- Add all the ingredients to the blender and blend until you get a smooth consistency. Add extra 1 to 2 tablespoons of water if needed. Taste and add more salt if needed. Makes about 2 cups of green chutney.
- The chutney stays good in the refrigerator for up to a week. But I recommend freezing any leftovers after a day in smaller portions in silicone ice cube trays.
Nutrition Facts : Calories 35 kcal, Carbohydrate 4 g, Protein 1 g, Fat 2 g, SaturatedFat 2 g, Sodium 712 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
TANDOORI-STYLE CHICKEN WITH CILANTRO-MINT SAUCE
Grilled chicken cutlets are the perfect blank canvas for a flavorful marinade. This one uses yogurt, ginger, garlic and spices. The bright green sauce made from cilantro and mint is creamy and cooling from coconut milk and has a nice kick from fresh jalapeño.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Make the chicken: Preheat a grill to medium high and oil the grates. Combine the yogurt, lime juice, vegetable oil, ginger, shallot and garlic in a food processor. Add the garam masala, sweet paprika, turmeric and kosher salt; puree.
- Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the yogurt mixture while you make the cilantro-mint sauce.
- Make the cilantro-mint sauce: Combine the cilantro, mint, coconut milk, jalapeño, lime juice, vegetable oil and 1/2 teaspoon kosher salt in the food processor. Puree until smooth.
- Season the chicken with salt and pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
- Top the chicken with the cilantro-mint sauce.
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- In a food processor fitted with the metal blade, combine the ginger, mint, cilantro, honey, vinegar, oil, salt, and pepper and process until completely blended and smooth. Taste and adjust the seasoning accordingly.
- Prepare a grill or an oiled grill pan over medium-high heat. Move the lamb to the grill or the grill pan, discarding the used marinade. Cook the lamb for 5 to 7 minutes per side for medium-rare, depending on the thickness. Place the lamb on a cutting board and let rest for a few minutes.
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- Wash and pat-dry the coriander and mint leaves. Roughly chop the green chilies and garlic cloves if your blender is not very powerful.
- Combine the coriander, mint leaves, green chilies, garlic, mayonnaise, Greek style yogurt (if using) ground cumin, ground cayenne, kosher salt, and lime juice in a high-speed blender or food processor. Cover and blend until smooth. (You may need to uncover and push down the ingredients and stir with a spoon 1-2 times in between if you’re blender is not very powerful.) Taste and stir in more kosher salt or lime juice if needed.
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- Toss cauliflower with olive oil and some salt. Spread out on a sheet pan. Roast, turning with a spatula halfway through cooking, until tender and golden brown, ~30 minutes.
- When cauliflower is about halfway through roasting, heat a skillet over medium-high heat. Add cooking oil and then lamb chops. Put the chops in the pan with the fat facing down and cook until the fat renders and becomes crisp (it’s okay if the chops are touching during this step), 4 to 5 minutes. Then sear on all sides until lamb chops are golden brown and cooked to your liking (130F / 54C degrees for medium-rare, 140F / 60C for medium, and 150F / 66C degrees for well-done).
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- To prepare kebabs, combine first 6 ingredients in a large bowl; add lamb, tossing to coat. Thread lamb, tomatoes, bell pepper, and onion alternately onto each of 8 (8-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 10 minutes or until desired degree of doneness, turning occasionally.
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- Pat the pork tenderloins with paper towels to remove any moisture. Thoroughly rub the pork with the spice rub on all sides. Wrap the pork in plastic wrap and place in the refrigerator for one hour or overnight.
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