Lamb Leg With Mint Sauce Recipes

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LAMB CHOPS WITH MINT SAUCE



Lamb Chops with Mint Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 18

2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Zest of 1 lemon
Four 4-ounce lamb chops
1 bunch fresh mint
1/4 cup fresh parsley
2 anchovy fillets
1 clove garlic
Red pepper flakes, as needed
Extra-virgin olive oil, as needed
Kosher salt, as needed
Neutral oil, for oiling the grill
Baked Sweet Potato with Sour Cream and Mint, recipe follows, for serving
1 sweet potato
2 tablespoons sour cream
Fresh mint leaves, for garnish

Steps:

  • For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
  • For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
  • Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
  • Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
  • Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.

PAPRIKA ROAST LEG OF LAMB WITH MINT SAUCE



Paprika Roast Leg of Lamb with Mint Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 11h40m

Yield 6 to 8 servings

Number Of Ingredients 20

1 cup fresh parsley
1 clove garlic
1 teaspoon dijon mustard
1 teaspoon capers
Juice of 1/2 lemon
1/2 teaspoon sugar
1/4 teaspoon red pepper flakes
Kosher salt
1/2 cup extra-virgin olive oil
For the lamb:
3/4 cup extra-virgin olive oil Juice of 2 lemons
10 cloves garlic, grated
3 tablespoons smoked paprika
3 tablespoons ground cumin
2 teaspoons dried oregano
1 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 6-to-8-pound bone-in leg of lamb, hip bone removed
For the mint sauce:
1 cup fresh mint

Steps:

  • Marinate the lamb: Combine the olive oil, lemon juice, garlic, paprika, cumin, oregano, red pepper flakes, 2 teaspoons salt and several grinds of black pepper in a medium bowl; whisk until smooth. Place the lamb on a rimmed baking sheet or in a roasting pan; poke about 10 slits into each side with the tip of a paring knife. Rub the marinade all over the lamb, massaging it into the meat and slits. Cover and refrigerate overnight.
  • Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 350 degrees F and set a rack in a roasting pan. Wipe any excess marinade off the lamb and season all over with salt and pepper; transfer to the rack. Roast until a thermometer inserted into the thickest part registers 130 degrees F to 135 degrees F, about 1 hour 50 minutes. Remove from the oven, transfer to a cutting board and let rest 30 to 45 minutes before carving.
  • Meanwhile, make the mint sauce: Combine the mint, parsley, garlic, mustard, capers, lemon juice, sugar, red pepper flakes and 1/4 teaspoon salt in a blender and puree until smooth. With the machine running, slowly drizzle in the olive oil and blend until smooth. Transfer to a bowl. Carve the lamb and serve with the sauce.

LEG OF LAMB WITH MINT SAUCE



Leg of Lamb with Mint Sauce image

Served with roasted potatoes, this lamb is perfect for a simple, elegant Easter dinner. This recipe comes from Suzanne Ironbiter, Goldens Bridge, New York.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h15m

Number Of Ingredients 8

1 whole bone-in leg of lamb (7 to 8 pounds), trimmed of excess fat and membrane
Coarse salt and ground pepper
1 tablespoon olive oil
4 large garlic cloves, cut into 20 slivers
1/2 cup white-wine vinegar
1 cup sugar
1 cup packed fresh mint leaves, chopped
1/2 cup water

Steps:

  • Preheat oven to 450 degrees, with rack in lower third. Rub lamb with a generous amount of salt and pepper, then rub with oil. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert garlic slivers into openings.
  • Place lamb on a roasting rack set on a rimmed baking sheet; place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven; let rest 10 to 15 minutes before carving.
  • Meanwhile, make the mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.

GRILLED LAMB WITH GARLIC MINT SAUCE



Grilled Lamb with Garlic Mint Sauce image

Winner winner lamb dinner. Fresh herbs really make this dish shine, between rosemary and thyme in the lamb marinade and chopped mint in the sauce.

Time 5h

Yield 8

Number Of Ingredients 14

1 cup extra virgin olive oil
6 fresh thyme sprigs, chopped
6 fresh rosemary sprigs, chopped
6 fresh oregano sprigs, chopped
4 cloves garlic, thinly sliced
8 pounds leg of lamb, boned, trimmed, and butterflied by butcher
salt and black pepper, to taste
Garlic Mint Sauce
2 tablespoons extra virgin olive oil
4 cloves garlic, finely chopped
1/4 teaspoon red chili flakes
1 tablespoon white wine vinegar
2 tablespoons chopped mint leaves
salt and black pepper, to taste

Steps:

  • In a bowl, whisk together the olive oil, herbs, and garlic. Place the lamb in a large baking dish. Drizzle or brush with the olive oil mixture. Cover with plastic wrap and marinate in the refrigerator for 4-8 hours. Heat a grill to medium-high heat. Lightly oil the grill rack. While the grill is heating, let the lamb come to room temperature. Remove the lamb from the marinade and pat dry. Reserve the marinade. Season the lamb with salt and pepper as desired. Place the lamb on the oiled rack and grill for 10 minutes per side, basting with the reserved marinade, until the lamb reaches 125 degrees F on a meat thermometer. Remove the lamb from the grill and let rest, covered with foil, for 15 minutes before slicing thinly. Alternate cooking instructions: Heat the oven to 425 degrees F. Place the lamb in a roasting pan and cook for 25 minutes or until the lamb reaches 125 degrees F on a meat thermometer. While the lamb is resting prepare the mint sauce. Whisk together the olive oil, garlic, red pepper flakes, vinegar, and mint. Season as needed with salt and pepper. Serve the lamb with the mint sauce.

ROAST RACK OF LAMB WITH MINT SAUCE



Roast Rack of Lamb with Mint Sauce image

The lamb that we buy today hardly requires a typical English mint sauce (the puckery flavor was originally designed to cut through the stronger taste of mutton), but the combination is by now a traditional and still-welcome one. Buttered carrots and a watercress salad would complement the lamb nicely. Uncork a full-bodied Cabernet Sauvignon or red Bordeaux.

Categories     Lamb     Mustard     Roast     New Year's Eve     Mint     Rack of Lamb     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

3 8-chop racks of lamb, trimmed
6 tablespoons Dijon mustard
3 cups fresh white breadcrumbs
6 tablespoons chopped fresh mint
Fresh mint sprigs
Mint Sauce
1 cup plus 2 tablespoons chopped fresh mint
1/2 cup canned beef broth
1/3 cup minced shallots
6 tablespoons red wine vinegar
1/4 cup sugar
2 teaspoons cornstarch

Steps:

  • To make lamb:
  • Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Spread 1 tablespoon mustard on each side of each lamb rack. Mix breadcrumbs and mint in medium bowl. Press breadcrumb mixture onto lamb, coating completely.
  • Arrange lamb, meat side up, on large baking sheet with rim. Roast lamb 10 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into lamb registers 130°F. for medium-rare, about 20 minutes longer.
  • Transfer lamb to work surface. Tent with foil; let stand 5 minutes. Cut lamb racks between bones into chops. Arrange chops on plates. Garnish with mint sprigs; pass Mint Sauce separately.
  • To make sauce:
  • Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
  • Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper. Makes about 1 cup.

MINT SAUCE FOR LAMB



Mint Sauce for Lamb image

This mint sauce recipe has been in our family for nearly 80 years. Our backyard mint patch provided the main ingredient. We won't eat lamb without this sauce. -Ruth Bogdanski, Grants Pass, Oregon

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 6

1/4 cup loosely packed mint leaves, finely chopped
1/4 cup boiling water
2 tablespoons cider vinegar
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

SLOW-COOKED LEG OF LAMB WITH FRESH MINT SAUCE



Slow-Cooked Leg Of Lamb With Fresh Mint Sauce image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 6h

Yield 8 servings

Number Of Ingredients 7

4 large garlic cloves, peeled
1 tablespoon coarse salt
1 whole leg of lamb, about 6 pounds
Salt and black pepper to taste
1/2 cup sherry vinegar
1/3 cup sugar
2 cups fresh mint

Steps:

  • Preheat oven to 250 degrees. Mince garlic and mix with salt. With a small sharp knife, poke holes all over lamb and insert some garlic-salt mixture into each hole. Smear any remaining mixture on lamb skin, then sprinkle with additional salt, if desired, and pepper. Place lamb in roasting pan, cover lightly with aluminum foil and put it in oven.
  • Cook for 4 hours, then remove foil. Cook for about 2 more hours, or until a sharp, thin-bladed knife can be easily inserted into meat. If lamb skin is not browned, raise heat to 400 degrees for 10 minutes.
  • To make mint sauce, combine vinegar and sugar in a small saucepan with 1/3 cup water and a pinch of salt. Bring to a boil and cook for about 30 seconds longer. Cool for a few minutes, then place in a blender with mint; blend until smooth. Keep at room temperature until ready to serve (or refrigerate overnight and return to room temperature before serving).
  • Carve lamb and spoon pan juices over slices. Serve hot, passing sauce at table.

Nutrition Facts : @context http, Calories 606, UnsaturatedFat 19 grams, Carbohydrate 12 grams, Fat 38 grams, Fiber 2 grams, Protein 50 grams, SaturatedFat 17 grams, Sodium 907 milligrams, Sugar 8 grams

GRILLED LEG OF LAMB WITH YOGURT-MINT SAUCE



Grilled Leg of Lamb With Yogurt-Mint Sauce image

I soooooo love lamb, and this makes up into one very delicious meal. I got this out of a Sunset Magazine with an article on Orcas Island recipes, which when visiting Washington State be sure to take the Ferry out and visit this spectacular place.

Provided by Chabear01

Categories     Lamb/Sheep

Time 3h6m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 yellow onion, peeled and quartered
7 garlic cloves, peeled
2 tablespoons fresh rosemary, roughly chopped
1/2 cup lemon juice
2 1/2 teaspoons salt
2/3 cup olive oil
4 -5 lbs leg of lamb, boned and butterflied, and trimmed of fat (I get the butcher to do this for me)
1 red onion, peeled and thinly sliced
2 bunches radishes, rinsed and trimed
1/4 cup whole plain yogurt
1 garlic clove, minced
2/3 cup fresh mint leaves
1 teaspoon salt
1 teaspoon lemon juice
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cayenne
3/4 cup whole plain yogurt, additional

Steps:

  • In a blender, whirl yellow onion, garlic, rosemary, lemon juice, and salt. With blender running, slowly pour in olive oil.
  • Rinse lamb and pat dry. With a small knife, make small slashes (1 inch long and 1 inch deep) all over the lamb, and put it in a nonreactive dish. Coat lamb with onion marinade, making sure the mixture gets into the slits. Cover and chill 2 hours or up to overnight, turning occasionally.
  • Remove lamb from refrigerator about 1 hour before you plan to cook it. Spread lamb flat on an oiled barbeque grill over a solid bed of medium-heat on a gas grill (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds.). Close lid. Cook lamb, turning once and brushing with marinade, until a thermometer inserted in center of thickest part registers 140 degrees, about 40 minutes.
  • Transfer meat to a platter and cover. Let rest 15 to 20 minutes. Thinly slice meat, garnish with sliced red onion and radishes, and serve with yogurt-mint sauce.
  • Yogurt-Mint Sauce:.
  • In a blender whirl all ingredients until smooth. Transfer to a serving bowl and stir in an additional 3/4 cup plain whole plain yogurt. Makes about 1 cup sauce.

Nutrition Facts : Calories 657.5, Fat 49.7, SaturatedFat 16.3, Cholesterol 155.9, Sodium 1166.9, Carbohydrate 7.3, Fiber 0.9, Sugar 3.2, Protein 43.9

SWEET AND TANGY MINT SAUCE FOR LAMB



Sweet and Tangy Mint Sauce for Lamb image

You can make this easy mint sauce for lamb in about 15 minutes. Not only is it vastly superior to mint jelly from a jar, it doesn't glow in the dark.

Provided by Danilo Alfaro

Categories     Sauces

Time 1h20m

Yield 4

Number Of Ingredients 3

3/4 cup sugar
2 cups white wine vinegar (good-quality)
1/2 cup fresh mint leaves (finely chopped, stems removed)

Steps:

  • Gather the ingredients.
  • In a heavy-bottomed saucepan, combine the sugar and vinegar.​
  • Bring to a boil over medium heat, then lower to a simmer and cook until the liquid has reduced by half, around 10 to 12 minutes. It should have a thick, syrupy consistency.​
  • Turn off the heat and let the sauce cool for 5 minutes before adding the mint leaves. Give it a stir.
  • Pour it into a bowl and cover the bowl with plastic wrap. Let it steep for about 1 hour so the flavor of the mint can infuse the sauce, much like what happens when you're steeping a cup of tea.​
  • Serve at room temperature with lamb.

Nutrition Facts : Calories 168 kcal, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 4 mg, Sugar 37 g, Fat 0 g, ServingSize 4 servings (2 oz each), UnsaturatedFat 0 g

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